Cauliflower just got really exciting 🤯. This easy & healthy recipe is so addictive, so flavourful you will have to restrain yourself from eating the whole bowl.
The tahini by The Tahini Goddess (truly the best!), makes the vinaigrette creamy add imparts a lightly nutty flavour. We used the Caesar flavour but the Classic or Spicy Chili ones would be great too.
#Harissa , is a roasted red pepper paste often used in Maroccan cooking. It’s deeply flavourful a little smokey, garlicky, bright and is a beautiful vibrant red colour. I prefer the mild version for this recipe.
How does it all taste? You get roasted caramelized flavours, a hint of smokiness with a bright and creamy Tahini vinaigrette + freshness from the parsley. So satisfying!
Harissa Roasted Cauliflower with Tahini-Honey Vinaigrette
Ingredients
- 4 Tbsp. extra-virgin olive oil divided
- ¾ tsp. kosher salt divided
- 4 Tbsp. mild harissa divided (such as Mina brand)
- 1 large head cauliflower trimmed and sliced into florets (about 7 to 8 cups)
- 2 Tbsp The Tahini Goddess Tahini
- 1 Tbsp. honey
- 2 Tbsp. fresh lemon juice
- ¼ tsp. freshly ground black pepper
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine 2 Tbsp. of the oil, ½ tsp. salt, and 2 Tbsp. harissa; mix well.
- Add cauliflower and toss to evenly coat.
- Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender.
- Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 minutes, until caramelized and charred in some spots
- Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil, tahini, honey, lemon juice, remaining ¼ tsp. salt, and black pepper; stir with a whisk.
- Whisk in 1 Tbsp. water to thin out to desired consistency.
- Transfer roasted cauliflower to a bowl or serving platter.
- Drizzle with tahini-honey.
- Garnish with fresh parsley and sprinkle on a little lemon juice if desired
