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Roasted Cauliflower with Harissa Tahini

Author Casey Colodny
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 sides
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The soft yet crisp roasted cauliflower florets are tossed in a creamy and subtly spicy harissa tahini sauce that's bursting with flavor. This extra flavorful dish is also served with medjool dates, fresh mint, fresh dill, and pistachios for a big punch of flavor!

Ingredients

Roasted Cauliflower

  • 2, 12 oz bags cauliflower florets chopped
  • ⅓ cup olive oil
  • 6 cloves garlic peeled & minced

Harissa Tahini Sauce

  • ¼ cup + 1 tbsp tahini
  • ¼ cup water
  • ¼ cup harissa
  • 3 tbsp lemon juice ~1.5 - 2 lemons
  • 1 tsp salt

Add Ins

  • ¼ cup chopped raw pistachios
  • 4 medjool dates pitted & chopped
  • 2 tbsp fresh mint chopped fine
  • 1 tbsp fresh dill minced

Instructions

  • Preheat the oven to 375 F and line a baking tray with parchment paper.
  • To a large mixing bowl, add cauliflower florets, olive oil, and garlic.
    A large white bowl is filled with chopped cauliflower florets. There's a smaller bowl beside filled with olive oil and another with minced garlic.
  • Spread evenly on a parchment-lined baking tray and roast cauliflower at 375 F for 30 minutes or until bottoms start to crisp/brown.
    A parchment lined baking sheet is filled with roasted cauliflower florets. The edges of the florets are nicely browned and crisp.
  • While the cauliflower is roasting, make your sauce. Add all ingredients for the sauce to a small bowl and whisk to combine.
    A ceramic bowl is filled with a red and orange colored harissa tahini sauce. A whisk sits in the bowl to stir it. Surrounding the bowl are the garnishes for the roasted cauliflower. There are chopped dates, pistachios, mint, dill, and squeezed lemon halves.
  • Remove cauliflower from the oven and add back to the large mixing bowl. Add the harissa tahini sauce and stir to combine.
    A large white bowl is filled with roasted cauliflower and the mix ins. There are chopped dates, pistachios, mint, dill, and the harissa tahini sauce.
  • Before serving, finish the dish by stirring in add-ins: chopped dates, roasted pistachios, and chopped fresh herbs.
  • Add extra salt & pepper to taste. Garnish with extra chopped mint, dill, and roasted pistachios.

Notes

Because of the fresh herbs and  sauce, this recipe is best eaten within 1-2 days.

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