Roasted Cauliflower with Tahini Harissa Sauce

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

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Roasted Cauliflower with Tahini Harissa Sauce

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?

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Mediterranean, Middle Eastern, North African

Diet:

Servings: side dish

Calories: 235kcal

Author: Ruth Grindeland

Equipment

1 baking sheet
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 the oven to 400°F and line a baking sheet with parchment paper.
Wash the cauliflower and pat dry. 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, leaving enough space between each floret.
Roast in the middle of the oven for 20 minutes, until slightly charred and crispy. For more char, roast for up to another 10 minutes.

Harissa-Tahini Sauce:

Whisk all the sauce ingredients together in a small bowl until smooth. Add more 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

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 it in the oven or air fryer at 350°F (175°C) for 10-15 minutes.

Nutrition