Roasted Harissa Cauliflower
This roasted cauliflower is topped with a harissa tahini sauce that brings a bit of spice, savory notes, and sweetness. The roasted harissa tahini cauliflower is special enough to be served on its own or as a tasty side dish.
- 1 head cauliflower
- 2 tablespoon olive oil
- 3 dates
- ½ lemon
- 1 tablespoon harissa sauce
- 2 tablespoon tahini
- 2 tablespoon water
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- parsley optional
Preheat the oven to 400 degrees F. Cut up the cauliflower, removing the core and leaves. Cut the remaining cauliflower into small florets.
Place cauliflower in a bowl and toss with olive oil, salt, and pepper. Spread on a baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through.
While cauliflower cooks, chop the dates into small pieces.
When cauliflower is several minutes from being done, make your sauce. Add the harissa, tahini, water, honey, and garlic powder to a small skillet. Heat over low heat and stir or whisk to combine. Heat for 3-5 minutes, stirring occasionally, until sauce is warm and ingredients are combined.
Plate the cauliflower and squeeze fresh lemon juice over the top. Add dates, then drizzle the harissa sauce over the cauliflower. Top with parsley or any other fresh herbs.
Calories: 341kcal | Carbohydrates: 33g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 194mg | Potassium: 1069mg | Fiber: 8g | Sugar: 17g | Vitamin A: 68IU | Vitamin C: 155mg | Calcium: 98mg | Iron: 2mg