Roasted Cauliflower with Tahini Harissa Sauce
Inspired by the charred cauliflower at True Food Kitchen, this simple roasted cauliflower with tahini harissa sauce is topped with fresh mint, dill and crispy toasted almonds for the ultimate cauliflower side dish.
Why you’ll love this harissa roasted cauliflower
When I had this dish at True Food Kitchen, I knew I had to make it at home. Thankfully, it was easier than I thought and this roasted has made it into the constant rotation in our house.
No more boring veggies here. It’s super easy to make, but its packed with flavor and makes for a gorgeous presentation, so it makes for a show stopping side dish.
It makes great leftovers – if you can manage to save some – and can easily be doubled, so it makes for a great meal prep option, too.
Ingredients & substitutions
- Harissa – Harissa is a unique spicy paste that comes from North Africa. It’s made with chili peppers, garlic, olive oil, and spices from the region. It has a bold flavor and is used to add flavor to recipes or even as a spicy condiment with some dishes.
- Tahini – This creamy paste made from sesame seeds, come from the Middle East and is used in sauces, dressings, and dips like hummus.
- Maple syrup – This adds a touch of sweetness to the sauce, but you can swap any sweetener you prefer for the maple syrup.
- Sliced almonds – This dish that inspired this recipe was actually topped with pistachios, but we almost always have toasted almonds because I buy them pre-toasted. You could definitely use whatever nut you want, and even swap it for pepitas or toasted sunflower kernels, if you want to make this dish nut-free.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this tahini harissa roasted cauliflower
Roast the cauliflower. Start by preheating your oven to 400˚F. Then, remove the core of your cauliflower and breaking it into florets. Add them to a cooking sheet and drizzle with olive oil.
Season with salt and pepper and roast for 20 – 30 minutes, depending on the size of your florets. You want the cauliflower to begin to char on the edges and begin to turn golden brown.
Prep the toppings. While the cauliflower is roasting, mix the sauce ingredients together in a bowl, and whisk until smooth. Adjust the seasoning with salt & pepper, as desired.
You’ll also need to chop some fresh mint and dill and toast almonds if you haven’t done that already. Set these aside until the cauliflower is done.
Garnish and serve. When you’re ready to serve, drizzle the sauce over the cauliflower and top with mint, dill and almonds.
Everything you need to know about roasted cauliflower
If your roasted cauliflower is turning out mushy, here are a few things you should know. First, check if you’re cooking it for too long – cauliflower has a lot of internal moisture, and overcooking can make it quite soft. Also, make sure you’re not overcrowding the pan; give those florets some space for proper roasting. Pat your cauliflower dry with a paper towel before roasting to prevent excess moisture. Keep the oven temperature up, and don’t skip the preheating stage. Try to cut your florets evenly and not too small, to make sure they all cook in a similar time frame.
Yes, it’s a good idea to wash cauliflower before roasting it. Not only will it remove dirt from the veggies but it will also remove any pesticides that could be remaining. You can find pre-washed, pre-cut cauliflower florets at a lot of grocers, so if you did this you can skip the washing. Always make sure to dry your cauliflower before seasoning, this helps it have a beautiful, slightly crispy texture when done roasting.
More cauliflower recipes you will love
- Creamy curried cauliflower
- Cauliflower alfredo sauce
- Sautéed cauliflower with tahini and cilantro
- Cauliflower potato soup
More dairy free roasted veggies you should try
- The best roasted carrots
- Roasted shisito peppers
- Crispy roasted brussels sprouts
- Oven roasted broccoli
Ingredients
- 1 head cauliflower (cut into small florets)
- 2 tablespoons olive oil
- Salt & pepper (to taste)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons harissa paste
- 1/2 tablespoon maple syrup
- 1 tablespoon water
- 1/4 – 1/2 teaspoon coarse salt (to taste)
- 1/4 teaspoon black pepper
- Chopped fresh mint
- Chopped fresh dill
- Sliced almonds (toasted)
Instructions
- Preheat oven to 400˚F. Place cauliflower on a baking sheet and drizzle with olive oil. Season with salt & pepper, to taste. Bake for about 25 – 30 minutes, or until cauliflower is golden brown and charred on the edges.
- While cauliflower bakes, whisk sauce ingredients together until smooth. Set aside.
- Remove roasted cauliflower from oven.
- Before serving, drizzle with sauce and top with fresh mint, dill and toasted almonds.
Before leaving a comment or rating, ask yourself: