Charred Cauliflower with Harissa Tahini | Carissa Stanton
Charred Cauliflower with Harissa Tahini
15 mins prepServes 4
Veggies don’t have to be boring!! 😋 This Charred Cauliflower with Harissa Tahini will seriously be your go-to side dish once you try it! Inspired by the charred cauliflower app from @true_food_kitchen, this recipe is easy to make and delicious.
Preheat oven to 450 degrees Fahrenheit. Coat about 3 cups of cauliflower in avocado oil and season with salt and pepper. Roast for 20-25 minutes until the cauliflower is soft and lightly charred. While the cauliflower cooks, make the sauce by combining 1/2 cup tahini, 2 tablespoons harissa, juice from 1/2 lemon, 2 cloves minced garlic, 3 tablespoons water, 1/2 teaspoon cumin, 1/2 teaspoon red chili flakes, and 1/2 teaspoon each of salt and pepper. You won’t need to use all of this sauce; transfer any leftovers to a Tupperware and store in the fridge. Use about 1/3 of the sauce to toss the roasted cauliflower in, along with 1/4 cup chopped pistachios and 1/4 cup chopped dates. Top with 2 tablespoons chopped mint and 1 tablespoon dill.
