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Prep time
10 minutes
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Cook time
15 minutes
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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
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Ingredients
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2
heads of cauliflower
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2 teaspoons
extra virgin olive oil
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1 pinch
salt and pepper (for the cauliflower florets)
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2/3 cup
tahini
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2
cloves of garlic (optional since some harissa pastes already have garlic in them)
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1/4 cup
lemon juice (optional: also add lemon zest if you want extra citrus flavor)
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3 tablespoons
harissa paste
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1 teaspoon
sea salt
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1/2 cup
water
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1/2 cup
pistachios
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4
medjool dates, pits removed and chopped into 1/8-inch slices
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4 tablespoons
fresh mint, roughly chopped or cut into ribbons
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2 tablespoons
fresh dill, roughly chopped
Directions
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Preheat the oven to 500 F.
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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.
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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.
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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.
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Toss the warm cauliflower with the tahini-harissa dressing. Gently stir in the pistachios and dates.
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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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