Harissa-Tahini Roasted Cauliflower⁠

I’ve been on a cauliflower kick recently…but how can you blame me when it’s such a versatile and easy to make ingredient? This time I’m sharing a new recipe I tried that got rave reviews a few times in a row – this Harissa-Tahini Roasted Cauliflower.

I based it off a menu description I saw at a cafe. I didn’t order it at the time so all I had to go on were the listed ingredients and a few Google searches!

Did you know that tahini is one of the foods with the highest amounts of non-dairy calcium? Sesame seeds contain 88mg of calcium per tablespoon (that equals almost 10% of your RDV if you’re a woman)! Tahinini is also a source of healthy mono- and polyunsaturated fats and is also a source of plant-based iron.

The harissa-tahini sauce is also great for other foods – I tossed my leftover sauce with some ground pork and it was epic!

Harissa-Tahini Roasted Cauliflower

Florets from 2 heads of cauliflower (cut the big pieces into bite-size)⁠
3 Tbsp ghee or avocado oil⁠
1 Tbsp paprika⁠

3-5 dates, finely diced⁠
3 Tbsp chopped pistachios⁠
2 cloves garlic, minced⁠

⁠ ⅓ cup tahini⁠
2-3 tbsp olive oil⁠
3-4 tbsp water⁠
Zest from 1 lemon⁠
Juice from ½-1 lemon, to taste⁠
½ tsp salt⁠
1 Tbsp + ½ tsp harissa paste⁠

Fresh chopped mint, to garnish⁠

Arrange the cauliflower in a single layer on a large baking sheet. Toss with the ghee and paprika and roast at 400ºF for 10 minutes. Remove it from the oven and sprinkle the dates, pistachios, and garlic evenly over the florets. Return to the oven to bake for another 15-20 minutes, or until the cauliflower is cooked to your liking and the pistachios are toasted. Plate the cauliflower and drizzle the sauce over it. Sprinkle with minced mint and enjoy!