Roasted Cauliflower Recipe
charred cauliflower, harissa tahini, pistachio, dates, dill, mint
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Ingredients
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Roasted Cauliflower
Harissa Tahini Sauce
Garnishes & Mix-ins
Method
Roasted Cauliflower
Preheat and prepare
Preheat the oven to 230°C (450°F). Line a rimmed baking sheet with parchment or foil for easier cleanup.
Trim and halve
Remove the outer leaves from the cauliflower and trim the stem so the head sits flat. Cut the head into 1/2- to 3/4-inch thick steaks or into large florets, keeping pieces roughly the same size for even charring.
Season
In a small bowl, combine 3 tbs olive oil, smoked paprika, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Brush or toss the cauliflower pieces with the spiced oil until evenly coated.
Roast and char
Arrange cauliflower in a single layer on the prepared sheet, leaving a little space between pieces. Roast in the hot oven for 20–28 minutes, flipping once halfway through, until edges are deeply browned and some surfaces are charred. For extra color, finish under a broiler for 1–2 minutes watching closely.
Harissa Tahini Sauce
While the cauliflower roasts, make the sauce. In a bowl whisk together 1/2 cup tahini, 1.5 tbs harissa, 2 tbs lemon juice, 1 minced garlic clove, 1 tsp maple syrup or honey and 1/2 tsp salt. Add warm water, 1 tbs at a time, whisking until the sauce reaches a pourable but still creamy consistency (about 2–3 tbs total). Taste and adjust: more lemon for brightness, more harissa for heat, or a pinch more salt.
Garnish & Finish
Prepare garnishes while cauliflower finishes roasting. Roughly chop 1/2 cup pistachios and finely chop 6 pitted dates. Combine chopped pistachios and dates in a small bowl. Finely chop 2 tbs dill and 2 tbs mint and keep aside.
Plate: Transfer roasted cauliflower to a serving platter. Spoon or drizzle the harissa tahini over the warm cauliflower, letting it pool slightly around the pieces.
Scatter the pistachio-date mixture evenly over the sauced cauliflower. Sprinkle the chopped dill and mint on top, then grate 1 tsp lemon zest over the dish. Finish with 1 tbs finishing olive oil and a light sprinkle of sea salt flakes to taste.
Serve warm or at room temperature. Leftovers: store sauce separately from cauliflower for up to 3 days in the refrigerator; reheat cauliflower gently in a 200°C (400°F) oven for 6–8 minutes to refresh.