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Learn how to make Harissa Tahini Cauliflower, a flavorful dish inspired by True Food Kitchen. Roasted cauliflower with a zesty and subtly spicy tahini sauce, topped with nuts and fresh herbs—perfect for any meal!
If you are a fan of True Food Kitchen, then you likely know about their delicious Harissa Tahni Cauliflower appetizer. It has gained popularity for its unique combination of ingredients that come together harmoniously in every bite.
The cauliflower is roasted to perfection—lightly golden with a hint of char, laying down the base flavor. The Harissa tahini sauce adds a zesty and spicy flavor profile, perfectly complemented by sweet dates, pistachios, fresh dill, and, mint.
However, if you don't have their restaurant nearby, you can make a similar version at home with my simple-to-follow recipe. It’s a dish that’s both easy to make and packed with bold flavors that will impress your taste buds.
Instead of an appetizer, you can also serve it on the side with a variety of dishes such as sesame crusted tofu, my vegan crab cakes or portobello mushrooms steaks. The options are endless!
Ingredients Needed
The ingredients are pretty basic and the toppings are optional. Here's what you'll need:
- Cauliflower - Pick out a large head that's around 2.5 pounds. If you buy bagged cauliflower, you'll need about 24 ounces.
- Oil - I used avocado, but any high smoke-point oil will work.
- Seasoning - Ground cumin, smoked paprika, salt, and pepper.
- Tahini - I highly recommend the Soom brand if you can find it. It doesn't have a bitter aftertaste, and it's so smooth. I like the Trader Joe's variety as my second choice.
- Lemon Juice - Fresh-squeezed is best here.
- Harissa Paste - I used Trader Joe’s brand for this recipe. It has great flavor and a nice kick. Whichever you choose, it's best to add less at first and taste before adding more, so it doesn't turn out too spicy.
- Water - This is used to thin the tahini. Don't add it all at once.
- Pistachios - If you don't have them, you can use any chopped nuts of your choice. A variety of seeds will work too. You can omit them altogether too.
- Fresh Herbs - I used fresh dill and mint, but other herbs such as parsley or cilantro can work too.
- Dates - These are optional, but I love the subtle sweetness they add. I used Medjool, but Deglet will work just fine too.
How to make Harissa Tahini Cauliflower
You'll have this restaurant favorite on your table in just 30 minutes or less. Here's a quick visual on how it's done (full printable recipe below).
- In a large bowl add the cauliflower, oil, and dry seasonings.
- Toss everything together to combine well.
- Spread cauliflower on a baking sheet and bake for about 15-20 minutes, until it’s fork tender, lightly golden, and slightly charred, flipping midway through. Don’t roast too long or the cauliflower will become too soft.
- In a small bowl, add the tahini, lemon, harissa, salt, and only 2 tablespoons of water to start. Whisk together until combined. It’ll be fairly thick at this point so add 1 tablespoon of water and whisk again.
- Repeat with the remaining water only if needed. The consistency should be somewhat thin like a pourable dressing, yet thick enough to coat the back of a spoon. Taste for flavor and adjust if needed.
- Place the cauliflower in the same large mixing bowl and toss with half the sauce and half the toppings.
- Now place it on a serving dish and add more sauce on top, along with the remaining mint, dill, pistachios, and dates.
FAQs
Absolutely! The sauce can be prepared in advance and stored in the refrigerator for 2-3 days. Just give it a good stir before using and add a splash more water if needed.
Place leftovers in an airtight container and store in the fridge for 2-3 days. Reheat in the oven at 375°F until heated throughout. The cauliflower won't be as crisp, but still be delicious. I haven't tried freezing this dish yet.
More cauliflower recipes to try
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Recipe
Harissa Tahini Cauliflower
Ingredients
- 1 large head of cauliflower cut into medium-sized florets (about 24 ounces of florets)
- 2.5 tablespoons avocado oil or any high smoke point oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- Fresh cracked pepper
Harissa Tahini Sauce
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon harissa paste (I used Trader Joe’s) *see note
- 3-4 tablespoons water , more as needed
- ¼ 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 (sub with deglet)
Recommended Equipment
- 1 Large Baking Sheet (for high heat)
- 1 Large Mixing Bowl
- 1 Small Bowl
- Whisk
Instructions
- Preheat oven to 450 F. and prepare a large baking sheet (line with parchment if it’s safe at 450 F. otherwise, leave it bare).
- In a large bowl, toss the cauliflower with oil, cumin, smoked paprika, cracked pepper, and ½ tsp, salt. Now spread the cauliflower on a large baking sheet (save mixing bowl for later). Bake for about 15-20 minutes, until it’s fork tender, lightly golden, and slightly charred, flipping midway through. Don’t roast too long or the cauliflower will become mushy.
- While the cauliflower is roasting, you can make the Harissa Tahini Sauce. In a small bowl, add the tahini, lemon, harissa, salt, and only 2 tablespoons of water to start. Whisk together until combined. It’ll be fairly thick at this point so add another tablespoon of water and whisk again.
- Repeat with the remaining water only if needed. The consistency should be somewhat thin like a pourable dressing, yet thick enough to coat the back of a spoon. Taste for flavor and adjust if needed.
- When the cauliflower is done, place it in the same large mixing bowl and toss it with half the sauce and toppings. Now place it on a serving dish and add more sauce on top, along with the remaining mint, dill, pistachios, and dates.
Notes
- Tahini - I highly recommend Soom brand tahini. They use high-quality sesame seeds, which yield a smooth texture and a rich, nutty flavor without any bitterness.
- Harissa - Harissa paste varies in spiciness depending on the brand. Start with a smaller amount and adjust to taste if you prefer a milder or spicier sauce. One tablespoon of Trader Joe's is on the spicy side, so you may want to cut it in half to start.
- If you made your Harissa tahini sauce too spicy, add 1-2 teaspoons of agave or maple syrup to tone it down. A drizzle of olive oil can help too.
- AirFryer - For a quicker alternative to oven-roasting, air fry the cauliflower. Set the air fryer to 400°F and cook for 10-15 minutes, tossing the basket every 5 minutes until the cauliflower is golden and fork-tender. Then, proceed with the remaining steps in the recipe.
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