This Copycat True Food Kitchen Tahini Harissa Cauliflower side dish was inspired by the Charred Cauliflower starter from True Food Kitchen! My version adds broccoli and swaps out the pistachios for toasted pumpkin seeds! The tahini harissa sauce is easy to make at home with a few simple spices, and of course garnish with lots of fresh dill! Gluten-free, vegan, nut-free. —Healthy Little Vittles | Gina Fontana
What You'll Need
cauliflower and broccoli florets, fresh preferred
toasted pumpkin seeds
dates, pitted and chopped
fresh dill, minced
Tahini Harissa Sauce
pure maple syrup
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, toss the broccoli, cauliflower, avocado oil and garlic together- then spread it in a single layer onto the lined baking sheet. Bake for 30 minutes, tossing occassionally.
Meanwhile, in a large bowl, whisk together all of the sauce ingredients until smooth.
Chop the dates and mince the dill.
Add the roasted cauliflower and broccoli back into the large bowl, add the sauce, dates, dill, and toasted pumpkin seeds and toss to combine. Be sure to coat all of the cauliflower and broccoli with the sauce. Serve and garnish with more fresh dill and toasted pumpkin seeds if desired.