Harissa Tahini Cauliflower
Ingredients
- 1 large head of cauliflower cut into medium-sized florets (about 24 ounces)
- 2.5 tablespoons avocado oil or any high smoke point oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- Fresh cracked pepper
Harissa tahini sauce
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon harissa paste
- 3-4 tablespoons water, more as needed
- 1/4 teaspoon salt, more to taste
Toppings
- 3 tablespoons chopped pistachios
- 1.5 tablespoons fresh finely chopped dill
- 1.5 tablespoons fresh chopped mint
- 3 medjool dates, pitted and chopped into small pieces
Preparation
Preheat the oven to 450°F and prepare a large baking sheet, lining it with parchment if safe at that temperature or leaving it bare.
In a large bowl, toss the cauliflower with oil, cumin, smoked paprika, salt, and pepper, then spread it on the baking sheet and bake for 15-20 minutes until fork-tender, lightly golden, and slightly charred, flipping halfway through.
While the cauliflower is roasting, make the Harissa Tahini Sauce by adding tahini, lemon juice, harissa paste, salt, and 2 tablespoons of water to a small bowl, whisking until combined, then adding more water as needed to achieve a pourable consistency, and adjusting seasoning to taste.
Once the cauliflower is done, place it back in the mixing bowl and toss with half the sauce and toppings, then transfer to a serving dish and add the remaining sauce on top along with the rest of the mint, dill, pistachios, and dates.
