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Pre-heat oven to 450° F, with a rack in the upper middle position. Cover dry soy curls with water and gluten free tamari, and let it soak for about 10 minutes.
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In a large bowl, mix squash, cauliflower florets (not the slices), brussel sprouts and butternut squash . Spread onto baking mat or parchment-lined sheet pan in a single layer not touching. Sprinkle with 1/2 teaspoon each salt and black pepper. Roast for 15 to 20 minutes, stirring midway. Vegetables should just be starting to brown. In a second roasting pan, take your cauliflower slices and roast on parchment paper. Turn over half way.
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Meanwhile, drain soy curls if you are opting to use it. Transfer to saute pan and cook thoroughly on medium heat. Use broth to keep it from sticking. Chop your olives if needed.
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In a second saute pan, heat 2 tablespoons over medium-high heat until shimmering, and add diced fennel, carrots and celery. Cook, stirring occasionally, until softened and light brown, about 7 8 minutes. Add 1/3 cup broth, 1 tablespoon harissa, sweet paprika, ras el hanout, toasted cumin, coriander and stir together.
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Take roasted vegetables out and and carefully mix with the carrot, celery, fennel mix. Use a spatula to gently compress the vegetables into an even layer in the pan. Cook undisturbed for 3 minutes, then stir, recompress, and cook undisturbed for 3 more minutes.
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Carefully mix in soy curls, olives, and lemon rind. Season to taste adding salt and pepper if needed. Lay cauliflower slices on top.
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Mix sour cream with 1 1/2 teaspoons harissa.
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Serve with love and harissa creme on the side!