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True Food Kitchen Tahini Cauliflower


  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 side servings 1x
  • Diet: Vegan

Description

This easy & delicious Tahini Cauliflower Recipe is a copycat of True Food Kitchen Charred Cauliflower, a major favorite of mine! The charred cauliflower florets are coated in a delicious harissa tahini sauce and adorned with Medjool dates, pistachios, and herbs.


Ingredients

Scale

For the cauliflower

  • 1 large head cauliflower, cut into florets
  • 2 tablespoons avocado oil or other oil of choice
  • Salt & Pepper, to taste

For the Harissa Tahini Sauce

  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlicvery finely chopped
  • ½ to 1 tablespoon harissa paste, depending on your spice preference
  • ½ teaspoon sea salt 
  • ¼ teaspoon dried dill, optional, for extra herbiness

For the garnish

  • 2 to 3 Medjool dates, pitted and cut into small pieces
  • 3 tablespoons shelled pistachios, chopped
  • 2 tablespoons fresh dill, chopped finely
  • 12 tablespoons fresh mint, chopped finely, optional

Instructions

For the cauliflower

  1. Preheat the oven to 450°F. Toss the cauliflower florets with avocado oil, salt, and pepper.
  2. Bake for 15 to 20 minutes, or until the cauliflower is golden and just starting to char in a few spots.
  3. While the cauliflower is baking, make the sauce: whisk all of the sauce ingredients together in a bowl, along with 2 to 3 tablespoons of water, or enough to get to a thick but pourable consistency. 
  4. When the cauliflower is done, transfer to a bowl and drizzle with half of the dressing, along with the dates and pistachios. Toss gently, and add more dressing to taste. 
  5. Garnish with fresh dill and mint, and serve immediately! Enjoy.
  6. Store any leftovers in an airtight container in the refrigerator.
  • Category: Side Dishes
  • Method: Baking
  • Cuisine: Mediterranean

Keywords: true foods kitchen, cauliflower, tahini, harissa, medjool dates, dill, tahini sauce, vegan