Roasted Mediterranean Cauliflower is a True Food Kitchen inspired recipe dressed with a harissa-tahini sauce, fresh herbs, chopped dates & toasted pistachios.
This post was originally published on November 9, 2016 and
modified with new photos and recipe improvements on October 24, 2019.
When True Food Kitchen opened in Austin, Texas I was ecstatic. For years I had been reading reviews from other bloggers who frequented True Food Kitchen in other cities. The restaurant’s food philosophy, based on Dr. Andrew Weil’s anti-inflammatory diet preferences, is a lifestyle that easily aligns with my own eating habits.
All about True Food Kitchen
True Food Kitchen promotes eating seasonally with an emphasis on fruits, vegetables, whole grains and seafood while incorporating red wine, healthier sweets (like dark chocolate), and other sources of protein moderately — 1-2 times a week and this Roasted Mediterranean Cauliflower fits perfectly into the True Food Kitchen menu.
Although I’m not living Dr. Weil’s anti-inflammatory diet 100% (because sometimes life requires an extra dose of dark chocolate or a hefty glass of red wine) I definitely try and incorporate seasonally inspired, homemade meals that highlight vegetables, whole grains, and quality protein.
I also frequently enjoy recipes from Dr. Weil’s cookbook, True Food: Season, Sustainable, Simple Pure, and have made several recipes which both <3M and I love. It’s a rarity to find a cookbook where all the recipes are exceptional! I especially love this cookbook because a few of the True Food Kitchen menu items are included in the cookbook and it’s always nice to remake restaurant favorites at home.
During <3M and my’s latest visit to True Food Kitchen, we tried a new seasonal menu item, the Roasted Cauliflower, to share as an appetizer and naturally, absolutely loved it. This dish tasted so simple yet still savory and fresh.
The Roasted Mediterranean Cauliflower had a nutty, warm spice to it from being dressed in a harissa-tahini based sauce with a touch of freshness from chopped mint and dill. The heat of the harissa was cut with bits of sweetness from chopped dates while toasted pistachios enhanced the Mediterranean flavors, bringing crunch to the dish. Overall, the rustic simplicity of the Roasted Mediterranean Cauliflower inspired me to recreate this dish at home.
The key ingredient to the Roasted Mediterranean Cauliflower is its harissa-tahini dressing.
Harissa is a hot red chili paste made of roasted red peppers, garlic, and spices. It’s often used in Mediterranean, Moroccan and sometimes African cooking. This ingredient may require a trip to a specialty store, though I was able to find some in the Speciality aisle at Central Market, Trader Joe’s or you can order it online.
Tahini is another Mediterranean ingredient similar to peanut butter. It’s made from ground sesame seeds and you should be able to locate this in the same area as peanut butter in your grocery store — just take a look at the very bottom or very top shelf in the PB aisle, as stores often like to hide this ingredient.
True Food Kitchen’s Roasted Mediterranean Cauliflower with Harissa & Tahini is easy to make.
As for making my Roasted Mediterranean Cauliflower recipe, it comes together quite easily! While the cauliflower roasts in the oven, you have plenty of time to whisk together the harissa-tahini dressing and chop the herbs, dates, and pistachios. If you can find purple or green cauliflower, your dish will more closely align with the True Food Kitchen’s version but I’ve also made this recipe with the traditional white cauliflower, and it’s just as delicious.
When the cauliflower comes out of the oven, you toss it with the dressing, mix in the dates and nuts then top with the fresh herbs before serving. It looks super fancy, it tastes amazing, and it’s good for you. This Roasted Mediterranean Cauliflower is definitely a weeknight side dish winner in my book!
- 3 cups cauliflower (about 2 small heads), cut into florets*
- 2 tablespoons olive oil
- ⅓ cup tahini
- 2 cloves garlic, finely minced
- 2 tablespoons of fresh lemon juice
- 2 tablespoon harissa, depending on spice preference*
- 4 tablespoons vegetable broth, plus 2-3 tablespoons as needed
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 3 dates, diced
- 2 tablespoons mint, roughly chopped
- 2 tablespoons dill
- ¼ cup toasted pistachios
- Preheat oven to 450°F and line a large baking sheet with parchment and set aside.
- In a medium-sized bowl, toss together the cauliflower florets, 2 tablespoons of olive oil, and a dusting of salt and pepper.
- Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes, tossing the cauliflower halfway through to ensure it cooks evenly.
- While the cauliflower roasts make the tahini-harissa dressing.
- In a small bowl, whisk together the garlic, tahini, lemon juice, harissa, vegetable broth, cumin, smoked paprika and salt. If the dressing is a bit thick and does not easily drizzle off the whisk, add more vegetable broth 1 tablespoon at a time.
- When the cauliflower is lightly browned and tender, remove it from the oven. Allow it to cool for about 5 minutes then transfer the cauliflower to a medium-size bowl.
- Toss the cauliflower with one-third to half of the tahini-harissa dressing (depending on your preference) then lightly fold in the dates and pistachios.
- Top with chopped mint and dill and serve immediately.
- Remaining tahini-harissa dressing can be stored for up to one week in the refrigerator and goes great on salads or other roasted vegetables.
**I found my harissa to not be very spicy so I added a ½ a teaspoon of red pepper flakes for a little extra punch. I enjoyed the dish even more with the added spice.
