Roasted Harissa Cauliflower with Tahini Sauce
So much flavor here, and lots of spice! The Tahini Sauce is a perfect mellow flavor to the kick of harissa paste. Cauliflower makes a perfect canvas for Moroccan flavors.
Ingredients
- 1 head cauliflower, cut into florets, rinsed and dried
- 3 tablespoons harissa paste, my favorite brand
- 2 tablespoons olive oil
- 1/4 cup cilantro leaves, chopped
Simple Tahini Sauce (or this recipe):
- 3/4 cup tahini
- 1/4 cup lemon juice, or to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 garlic cloves, pushed through garlic press or grated on a zester
- 2 tablespoons excellent-quality extra-virgin olive oil
- 5 tablespoons water, or more as needed to thin the sauce
- sea salt, as needed
Instructions
Make the Tahini Sauce:
- Add the tahini, lemon juice, cumin, coriander, garlic and 1 tablespoon of oil to a medium bowl.
- Stir the ingredients to combine. Most likely, the mixture will “seize up.” This is perfectly normal. Begin adding tablespoons of water to the bowl and stirring until the sauce is smooth and fluid like molasses. Add more water if you would like a thinner sauce.
- Taste for seasoning and add salt and/or lemon juice as needed. Set aside while you make the Harissa Cauliflower.
Make the Harissa Cauliflower:
- Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray, such as Pam. Set aside.
- In a gallon zip-top bag, add half of the cauliflower, 2 tablespoons of harissa and 1 tablespoon of oil.
- Add the remaining half of cauliflower, remaining harissa and oil. (This will allow better even coating when shaking the bag.
- Close the top of the bag; do not squeeze the air out before closing. Gently shake the bag to distribute the harissa and oil. The cauliflower is fairly hardy, so a gentle shaking is not going to break the florets apart.
- When the cauliflower looks evenly coated, pour it out onto the lined baking sheet and spread evenly, to the edges of the pan.
- Bake for 30 to 35 minutes, stirring halfway through the cook time. Roast until you see some browning/charring on the edges and the cauliflower is fork-tender.
- Put the roasted cauliflower into a serving bowl, top with cilantro. Drizzle the remaining tablespoon of oil over the Tahini Sauce and serve alongside the Harissa Cauliflower.
Notes
To keep the florets looking pretty, don’t chop them on every side, creating straight edges. Place your knife into the stalk/stem of each floret and twist to break them apart. They will naturally separate into their pretty scalloped edges.
When you cut the florets, it’s fine that they are not all uniform sizes. Some will brown quicker and more than others and the variety is really nice.
Nutrition Facts
Roasted Harissa Cauliflower with Tahini Sauce
Amount per Serving
Calories
275.77
% Daily Value*
Fat
24.71
g
38
%
Saturated Fat
3.48
g
22
%
Polyunsaturated Fat
7.6
g
Monounsaturated Fat
12.65
g
Sodium
206.35
mg
9
%
Potassium
269.5
mg
8
%
Carbohydrates
11.28
g
4
%
Fiber
5.6
g
23
%
Sugar
1.26
g
1
%
Protein
6.14
g
12
%
Vitamin C
55.76
mg
68
%
Calcium
133.61
mg
13
%
Iron
3.62
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
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