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 garlic, very 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
- 1–2 tablespoons fresh mint, chopped finely, optional
Instructions
For the cauliflower
- Preheat the oven to 450°F. Toss the cauliflower florets with avocado oil, salt, and pepper.
- Bake for 15 to 20 minutes, or until the cauliflower is golden and just starting to char in a few spots.
- 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.
- 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.
- Garnish with fresh dill and mint, and serve immediately! Enjoy.
- Store any leftovers in an airtight container in the refrigerator.
