Harissa Tahini Cauliflower

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!

Course Appetizer, Side Dish

Cuisine Gluten-Free, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Calories 278kcal

Author Melissa Huggins

Equipment

1 Large Baking Sheet (for high heat)
1 Large Mixing Bowl
1 Small Bowl
Whisk

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)

US Customary - Metric

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.

Nutrition