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Overhead Roasted Mediterranean Cauliflower with Tahini & Harissa
Alyssa

Roasted Mediterranean Cauliflower, a True Foods Kitchen Copycat Recipe

Roasted Mediterranean Cauliflower is a simple yet rustic side dish dressed in a harissa-tahini sauce with fresh herbs, chopped dates and toasted pistachios for crunch, all inspired from True Food Kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 cups cauliflower about 2 small heads, cut into florets*
  • 2 tablespoons olive oil
  • 1/3 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
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 3 dates diced
  • 2 tablespoons mint roughly chopped
  • 2 tablespoons dill
  • 1/4 cup toasted pistachios

Method
 

  1. Preheat oven to 450°F and line a large baking sheet with parchment and set aside.
  2. In a medium-sized bowl, toss together the cauliflower florets, 2 tablespoons of olive oil, and a dusting of salt and pepper.
  3. 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.
  4. While the cauliflower roasts make the tahini-harissa dressing.
  5. 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.
  6. 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.
  7. 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.
  8. Top with chopped mint and dill and serve immediately.
  9. Remaining tahini-harissa dressing can be stored for up to one week in the refrigerator and goes great on salads or other roasted vegetables.

Notes

* This recipe works well with all types of cauliflower -- white, green, purple. Whatever you can find. I personally enjoy a mix of purple and green when they're available.
**I found my harissa to not be very spicy so I added a 1/2 a teaspoon of red pepper flakes for a little extra punch. I enjoyed the dish even more with the added spice.