Serves 2-4
Appetizers, Dinner, Side Dishes

Ingredients

Roasted Cauliflower with Harissa Tahini

Ingredients:

For the cauliflower:

  • cauliflower,1, medium-large head, cut into medium florets, 
  • olive oil, 2, tbsp,,omed-olive-oil
  • cumin, ½, tsp,,organic-ground-cumin
  • coriander, ½, tsp,,ground-indian-coriander
  • salt, ½, tsp,,himalayan-fine-pink-salt
  • black pepper,,,freshly cracked,medium-grain-black-pepper

For the harissa tahini:

  • Soom Tahini, ⅓ cup,,soom-tahini-11oz
  • zest of ½ a lemon,,,,
  • juice of 1 lemon,,,about 2 tbs,
  • garlic, 1,clove,,
  • harissa paste, 2, Tbsp,,villa-jerada-n1-harissa-6-oz
  • fresh dill, 2, Tbsp, chopped,
  • fresh mint, 1, Tbsp, chopped,
  • fresh flat-leaf parsley, 1, Tbsp, chopped,
  • Date Syrup (or sweetener of choice), ½, Tbsp,,just-date-date-syrup-8-8oz
  • ground coriander, ½, tsp,,ground-indian-coriander
  • paprika, ¼, tsp,,copy-of-sweet-spanish-smoked-paprika-6oz
  • smoked paprika, ⅛, tsp, (a pinch),burlap-barrel-smoked-pimenton-paprika-1-8-oz
  • salt, ½, tsp,,himalayan-fine-pink-salt
  • pepper, ¼, tsp,,medium-grain-black-pepper
  • ice-cold water, ¼, cup,,

For serving:

  • Fresh dill,,,Coarsely chopped,
  • Fresh mint leaves,,,,
  • Lemon wedges,,,,
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Roasted Cauliflower with Harissa Tahini

Roasted Cauliflower with Harissa Tahini Sauce is the kind of veggie side dish that can fit any occasion! It’s simple enough for a weeknight, but fancy enough for guests, or your holiday table. This vibrant, herb-filled sauce gets its kick from harissa – a warm, spicy, North African condiment filled with a blend of chiles, garlic, oil, and acid.

(Recipe via Soom Tahini)

Written By Soom Tahini | May 05, 2021

Ingredients

Roasted Cauliflower with Harissa Tahini

Ingredients:

For the cauliflower:

  • cauliflower,1, medium-large head, cut into medium florets, 
  • olive oil, 2, tbsp,,omed-olive-oil
  • cumin, ½, tsp,,organic-ground-cumin
  • coriander, ½, tsp,,ground-indian-coriander
  • salt, ½, tsp,,himalayan-fine-pink-salt
  • black pepper,,,freshly cracked,medium-grain-black-pepper

For the harissa tahini:

  • Soom Tahini, ⅓ cup,,soom-tahini-11oz
  • zest of ½ a lemon,,,,
  • juice of 1 lemon,,,about 2 tbs,
  • garlic, 1,clove,,
  • harissa paste, 2, Tbsp,,villa-jerada-n1-harissa-6-oz
  • fresh dill, 2, Tbsp, chopped,
  • fresh mint, 1, Tbsp, chopped,
  • fresh flat-leaf parsley, 1, Tbsp, chopped,
  • Date Syrup (or sweetener of choice), ½, Tbsp,,just-date-date-syrup-8-8oz
  • ground coriander, ½, tsp,,ground-indian-coriander
  • paprika, ¼, tsp,,copy-of-sweet-spanish-smoked-paprika-6oz
  • smoked paprika, ⅛, tsp, (a pinch),burlap-barrel-smoked-pimenton-paprika-1-8-oz
  • salt, ½, tsp,,himalayan-fine-pink-salt
  • pepper, ¼, tsp,,medium-grain-black-pepper
  • ice-cold water, ¼, cup,,

For serving:

  • Fresh dill,,,Coarsely chopped,
  • Fresh mint leaves,,,,
  • Lemon wedges,,,,
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Directions:

  1. Preheat the oven to 425F. Line a large rimmed baking sheet with parchment paper. Place cauliflower florets on the baking sheet. Add the olive oil, cumin, coriander, salt, and a few turns of freshly cracked black pepper. Toss to coat. Roast for 25 minutes, then toss, and roast for another 5 minutes, or until golden brown.
  2. While the cauliflower is roasting, make the harissa tahini sauce. To a food processor, add the tahini, lemon zest, lemon juice, garlic, harissa paste, dill, mint, flat-leaf parsley, honey, coriander, paprika, smoked paprika, salt, and pepper. Process for 10-15 seconds, then stream in the ice-cold water until the sauce is smooth and comes together. Season to taste with additional salt and pepper, if desired.
  3. Serve the cauliflower with a sprinkle of fresh herbs, lemon wedges, and the harissa tahini sauce.