Roasted Cauliflower with Harissa Tahini

February 26, 2021
1 Ratings
Photo by EdgyVeggieBytes
  • Prep time 10 minutes
  • Cook time 15 minutes
  • serves 4
Author Notes

This is inspired by one of my favorite dishes at True Foods Kitchen. Considering how cold it is outside, the slightly burnt cauliflower with spicy tahini and a brightness from lemon and fresh herbs hits the right spot. I make harissa at home, but you can use a ready-made one that you like. I went ahead and included a double recipe below after regretting not having leftovers when I made it! —EdgyVeggieBytes

What You'll Need
  • 2 heads of cauliflower
  • 2 teaspoons extra virgin olive oil
  • 1 pinch salt and pepper (for the cauliflower florets)
  • 2/3 cup tahini
  • 2 cloves of garlic (optional since some harissa pastes already have garlic in them)
  • 1/4 cup lemon juice (optional: also add lemon zest if you want extra citrus flavor)
  • 3 tablespoons harissa paste
  • 1 teaspoon sea salt
  • 1/2 cup water
  • 1/2 cup pistachios
  • 4 medjool dates, pits removed and chopped into 1/8-inch slices
  • 4 tablespoons fresh mint, roughly chopped or cut into ribbons
  • 2 tablespoons fresh dill, roughly chopped
  1. Preheat the oven to 500 F.
  2. Cut the head of cauliflower into florets (~1-1.5 inches long). Toss the florets with 2 tsp olive oil, a pinch of salt, and a pinch of black pepper. Spread the florets in a single layer on a baking tray lined with parchment or a silicone mat.
  3. Roast the cauliflower at 500 F for 8 minutes. Flip the florets over and roast for an additional 4 minutes. Remove from the oven and keep aside until Step 5.
  4. While the cauliflower is roasting, make the harissa tahini sauce by whisking together the tahini, garlic, lemon juice, harissa, and salt. Once this is smooth, whisk in the water.
  5. Toss the warm cauliflower with the tahini-harissa dressing. Gently stir in the pistachios and dates.
  6. Transfer to a serving bowl. Sprinkle the chopped mint and dill on top right before serving. Enjoy while it is warm!

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