Roasted Cauliflower with Tahini Harissa Sauce
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Roasted cauliflower with tahini harissa sauce is complex in flavor and 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 with harissa sauce is my take on a True Foods classic recipe. It was an instant obsession when I first had it at True Foods. This recipe combines the best of Mediterranean and Middle Eastern flavors. Only one word can describe this recipe: genius!
First, there is the charred cauliflower. The flavor is rich, and the texture is perfect for dipping. Then, topped with diced dates, crunchy pistachios, fresh dill, and a pop of mint. In the pictures, I used white cauliflower. I have roasted purple cauliflower when I am making this for special occasions. It goes hand in hand with an apple salad, puff pastry spanakopita, and fresh carrot ginger juice.
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 the top or as a dip. If you want a lighter texture, try this Cava harissa vinaigrette instead. The choice is yours! If you want a milder and fresher flavor, try using green harissa. It is made with parsley, cilantro, and jalapenos.
Roasted Cauliflower with Tahini Harissa Sauce
At a Glance
EASE: Easy
CUISINE: Mediterranean, Middle Eastern, North African
COURSE: Vegetable Side Dish
TIME: 50 Minutes (10 Prep/40 Cook)
DIET: Vegan, Plant-Based
Ingredient Notes
- Avocado oil: I use avocado oil as my preferred high heat-tolerant oil. You can also use safflower or grapeseed. Olive oil can be used in a pinch.
- Cauliflower: You can use any variety of cauliflower with this recipe. If it’s a special occasion or a holiday, I like to mix the colors and use 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 the budget, then only use mint.
- Harissa Paste: This is an essential Middle Eastern Spice that is sweet and spicy. You might be able to find it at your local grocery store, which might be 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 them, place them in the refrigerator for 20 minutes. This will make them less sticky and easier to scatter over the top of the roasted cauliflower.
- Tahini: is a paste made from ground sesame seeds. It has a unique flavor that can sometimes taste bitter. The bitterness is offset with lemon and a pinch of salt. Look for tahini in the kosher section of your grocery store. Check out my page devoted to tahini recipes for more ideas on using this beloved Middle Eastern ingredient.
See the recipe card for a complete list of ingredients and measurements.
Step By Step Instructions
Step One: Cauliflower
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Wash and pat dry the cauliflower thoroughly. 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!
Step Three: Prepare the Garnishes
- While the cauliflower roasts, prep the fresh herbs, dates, and pistachios (if using).
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 half way through. When I tested this, I found that cauliflower cooked ina 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 to add more spice. Sometimes he adds Aleppo pepper to make it super spicy!
Personalize This Recipe
- Substitute harissa paste with a milder flavor. I have a blog post filled with several great suggestions. I am confident you will find the right solution for you!
- Substitute tahini sauce with sunflower or even peanut butter. Here are my five best tahini sauce substitution ideas.
Storing and Reheating Instructions
- Storing: Place the cauliflower and the tahini sauce in separate air-tight containers. Store in the refrigerator for up to three days.
- Reheating: You can enjoy the cauliflower cold, or if you want to bring back the texture, place it in the oven or an air fryer at 350°F (175°C) for 10-15 minutes.
Perfect Pairings
If you tried this roasted cauliflower with tahini harissa sauce or any other recipe on my blog, leave a star rating and let me know how it went in the comments below.
Roasted Cauliflower with Tahini Harissa Sauce
Equipment
- 1 Sharp knife
- 1 cutting board
- 1 medium sized bowl
- 1 small mixing bowl
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
Tahini Sauce
- 1 and ½ tablespoons tahini
- 1 tablespoon lemon juice juice of 1 small lemon
- ½ tablespoon harissa adjust to your spice preference by adding more or less.
- 1 – 2 tablespoons water to adjust sauce thickness
- ½ tablespoon maple syrup
- Salt to taste
Instructions
Cauliflower:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Wash and pat dry the cauliflower thoroughly. The drier, the better! Cut into florets. Pat dry again as needed.
- Toss florets in a bowl with oil, salt, and pepper.
- Spread the cauliflower evenly on the baking sheet, making sure there’s space between each floret.
- Roast in the middle of the oven for 20 minutes, until slightly charred and crispy. If you like more char, continue to roast for up to another 10 minutes, depending on how much char you want.
Harissa-Tahini Sauce:
- Whisk all the sauce ingredients together in a small bowl until smooth. Adjust water to reach your desired drizzle consistency.
Garnishes:
- While the cauliflower roasts, prep the fresh herbs, dates, and pistachios (if using).
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!
Notes
Nutrition
More Tahini Blog Posts
- Make Lebanese hummus. It’s smooth and creamy, and you will fall in love!
- Try my citrus kale salad with a lemon tahini dressing. It is full of flavor and texture!
- Not so sure about tahini? I have the five best tahini substitutes to help you in any situation!
More Vegetable Side Dishes
- Try making oven-roasted purple cauliflower. This simple vegetable side dish will bring the WOW factor to any table!
- Up your corn game with my blackened corn recipe.
- Spicy Lebanese potatoes, batata harra, combine roasted potatoes, lemon, pepper, cilantro, and parsley to create a heavenly side dish!
