Name: Roasted Cauliflower with Tahini Harissa Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large cauliflower, (chopped into florets); 2 tablespoons avocado oil, (or any high-heat oil: grapeseed, refined olive oil, sunflower, safflower); salt, (to taste); 3-4 Medjool dates, (pitted and chopped); 2 tablespoons dill, (roughly chopped); 2 tablespoons mint, (roughly chopped); ¼ cup pistachios (optional), (chopped); 1 and 1/2 tablespoons tahini; 1 tablespoon lemon juice, (juice of 1 small lemon); 1/2 tablespoon harissa, (adjust to your spice preference by adding more or less.); 1 - 2 tablespoons water, (to adjust sauce thickness); 1/2 tablespoon maple syrup; salt (to taste)

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Prep Time 10

Total Time 30

Servings 4 side dish

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Roasted cauliflower with tahini harissa sauce has a complex flavor and is easy to make. This vegetable side dish combines charred cauliflower, sweet dates, pistachios, and fresh herbs. Then top it with a tahini, lemon, and harissa dressing! Is your mouth watering yet?

Roasted cauliflower garnished with mint, dill, dates and pistachios with a small bowl filled with harissa tahini sauce in the center.

My take on a True Foods classic recipe: roasted cauliflower with harissa sauce. I became instantly obsessed with it when I first had it at True Foods. This recipe combines the best of Mediterranean and Middle Eastern flavors. One word describes this recipe: genius!

First, there is the charred cauliflower. The flavor is rich, and the texture is perfect for dipping. Then top it with diced dates, crunchy pistachios, fresh dill, and a pop of mint. In the pictures, I used white cauliflower. I roast purple cauliflower for special occasions.

Did I mention the sauce? Tahini, lemon, and harissa come together to create a Mediterranean masterpiece! It is a thick sauce you can drizzle on top or serve in a separate container for dipping.

Ingredients

Key Ingredient Notes

Avocado oil

I use avocado oil as my preferred high heat-tolerant oil. You can also use safflower or grapeseed. Olive oil works in a pinch.

Cauliflower

You can use any variety of cauliflower with this recipe. For a special occasion or holiday, I like to mix colors, using white, orange, and purple cauliflower for the wow factor.

Dill and Mint

Bring so much flavor to this dish. If you can afford it, use fresh ingredients. If two herbs are out of budget, then only use mint.

Harissa Paste

This essential Middle Eastern spice is sweet and spicy. You can find it at your local grocery store, so that’s the keyword. I buy mine at Target or on Amazon. I also have a list of five harissa paste substitutes that you can use instead.

Medjool Dates

Add a Mediterranean plant-based sweetness. Before chopping, refrigerate them for 20 minutes. This will make them less sticky and easier to sprinkle over the roasted cauliflower.

Tahini

Tahini paste is made from ground sesame seeds. Tahini sauce mixes tahini paste with lemon, salt, and olive oil. Look for tahini or tahini sauce in the kosher section of your grocery store. If you buy tahini paste, I have a recipe on my tahini substitutes page to turn the paste into a sauce.

Step-by-Step Instructions

Raw cauliflower in the stages of chopping.

Step One: Cauliflower

Preheat oven to 400°F and line a baking sheet with parchment paper.
Wash and thoroughly pat the cauliflower dry. The drier, the better! Cut into florets. Pat dry again as needed.
Toss florets in a bowl with oil and salt.
Spread the cauliflower evenly on the baking sheet, making sure there’s space between each floret.
Roast in the middle of the oven for 40-45 minutes, until charred and slightly crispy.

Step Two: Tahini Sauce

Whisk all the sauce ingredients together in a small bowl until smooth. Adjust water to reach your desired drizzle consistency.
Try this sauce with Lebanese falafel or my Mediterranean wrap sandwich to amp up the flavor!

A bowl of dates, pistachios, dill and mint.

Step Three: Prepare the Garnishes

While the cauliflower roasts, prep the fresh herbs, dates, and pistachios (if using).

Roasted cauliflower dipped in tahini sauce held up to the camera.

Step Four: Assemble and Serve

Once the cauliflower is done, plate it and drizzle with the harissa-tahini sauce.
Sprinkle with herbs, dates, and pistachios. Serve immediately and enjoy!

Alternative Cooking Method – Air Fryer:
Roast the cauliflower in the air fryer at 400f/200c for 15 minutes, shaking the basket halfway through. When I tested this, I found that cauliflower cooked in the oven and the air fryer had similar textures.

My Best Tips

Dry the cauliflower as much as possible! This simple step helps it to roast and char rather than steam.
Purchase mild harissa paste and let everyone customize their heat level. I buy the mild version because I prefer the flavor over the heat. But once I’ve made my sauce, my husband likes to set up a separate bowl for extra spice. Sometimes he adds Aleppo pepper to make it super spicy!

Storing and Reheating Instructions

Storing: Store the cauliflower and tahini sauce in separate airtight containers. Store in the refrigerator for up to three days.
Reheating: Enjoy the cauliflower cold, or reheat in the oven or air fryer at 350°F (175°C) for 10 to 15 minutes to restore texture.

Perfect Pairings

How Did It Go?

I hope you loved this roasted cauliflower with tahini harissa sauce, as much as I do! Before you go, please leave a rating and a comment to let me know how it went.