Sauce Ingredients:
2 cups red pepper, chopped
1 sweet potato, chopped
1 cups coconut milk
1/4 cup cooking cream
1/4 cup butter
1/4 cup Rose Harissa Seasoning

• Start by preheating the oven to 350°F.
• Toss red peppers and sweet potatoes in olive oil until evenly coated.
• Roast vegetable mix in the oven until fully cooked and soft, about 15 minutes. Remove from oven and add the mixture to blender and puree.
• Add puree to a pre-heated deep pan, flavour with Rose Harissa seasoning, and let simmer on medium-high for about 5 minutes, stirring often.
• Reduce temperature to medium-low and add coconut milk, butter and cooking cream.
• Let simmer until a creamy textured sauce is achieved.

Dish Ingredients:
1 full head of cauliflower, diced
1 large roasted potato, diced
1 handful of roasted Brussel sprouts
4 cups Rose Harissa sauce

• Bring Rose Harissa sauce to a boil.
• Add cauliflower, roasted potatoes and sprouts to the sauce and simmer on medium-high for 3-5 minutes.
• Reduce heat to medium and simmer for another 5 minutes.
• Garnish with your favorite fresh herb.