Cauliflower With Green Harissa From Canada’s Best Restaurant, Published on Main

Simply the best.

Since opening its doors in 2019, Vancouver’s Published on Main has consistently impressed with its playful locavore cuisine and perfectly curated drinks program. Executive chef Gus Stieffenhofer-Brandson—along with his team of equally talented managers, cooks, and bar and wait staff—has garnered superlative after superlative from Vancouverites. Now that Published on Main has been named Canada’s Best Restaurant, the whole country has been put on notice. This week, NUVO has linked up with the talented Stieffenhofer-Brandson to bring one of the standout dishes from Published on Main’s menu, the Green Harissa Cauliflower, to our readers across the nation.


Serves 4 (appetizer)


For the green harissa:

5 grams fennel seed

5 grams caraway seed

10 grams cumin seed

10 grams coriander seed

2 burnt and peeled jalapeños

65 grams fermented jalapeños (pickled also works)

20 grams garlic (fresh)

60 grams garlic confit (roast garlic also works)

45 grams garlic oil

60 grams lemon oil

5 grams lemon pepper

10 grams smoked sweet paprika

120 grams parsley

60 grams parsley oil

100 grams olive oil

For the raisin and caper condiment:

250 grams shallots

250 grams golden raisins

300 grams red wine vinegar

2 burnt and peeled jalapeños

30 grams confit garlic

30 grams garlic oil

40 grams lemon oil

40 grams parsley stems

150 grams celery

20 grams green peppercorns

100 grams capers (chopped)

200 grams corinthe raisins

For the cauliflower:

1 head cauliflower

Canola or sunflower oil for frying

Salt to taste

Lemon juice to taste



For the green harissa:

Toast seeds on stovetop over medium heat, until aromatic.

Blitz toasted seeds in a blender to break up.

Add remaining ingredients and blend into a smooth paste.

Store in a labelled and dated container in the refrigerator.

For the raisin and caper condiment:

Lightly caramelize shallots to remove raw shallot taste.

Bring golden raisins and vinegar to a boil, and cook until nearly all liquid has reduced. Cover and allow to hydrate.

Blend raisins, jalapeños, garlic, and oils into a smooth paste.

Finely dice parsley stem and celery and add to blender with remaining ingredients. Blend until well combined.

Store in a labelled and dated container in the refrigerator.

For the cauliflower:

Break cauliflower head into bite-sized florettes.
Deep (or shallow) fry cauliflower in chosen oil, until cooked through.
Season with salt and lemon juice.



Spread the green harissa into a large bowl, and place a dollop of the raisin and caper condiment in the middle. (Save extra harissa and condiments to use another time.)

Build the fried and seasoned cauliflower around the condiment.