Tahini Harissa Cauliflower

This recipe is a copycat from one of my favorite restaurants-True Food Kitchen! In my opinion, it’s the best appetizer they have on the menu as it’s unique, flavor packed and both gluten and dairy free! I love this recipe for the holidays/potlucks-it’s a great way to pack in some fiber & veggies into your (usually carb heavy) appetizer spread!


What you need:

  • 1 head of organic cauliflower-cut into florets
  • 2 T fresh mint (chopped)
  • 2 T fresh dill (roughly chopped)
  • 1/4 cup salted pistachios
  • 2 dates
  • avocado oil, salt & pepper
  • Tahini Harissa Sauce:
    • 1/3 cup tahini
    • 2 T fresh lemon juice
    • 1/4-1/3 cup warm water
    • 1/2-1 T harissa paste (more if you like spicy!)*
    • 1 small clove of garlic-minced
    • 1/2 tsp salt
    • 1/4 tsp pepper

How you do it:

  1. Preheat oven to 400
  2. Toss cauliflower florets in a few tablespoons of avocado oil and spread out evenly onto a parchment lined baking sheet, season with salt and pepper
  3. Roast for 25-30 minutes or until golden and edges are browning
  4. While the cauliflower roasts, chop dates roughly with a sharp knife
  5. Add all ingredients for tahini sauce to a bowl and whisk-add more water to thin out (should be the consistency of a creamy salad dressing)
  6. Remove cauliflower and let cool briefly; place into a large dish or wide mouthed bowl and drizzle with sauce, toss lightly
  7. Sprinkle nuts, chopped herbs and chopped dates over top
  8. Serve immediately!

*If you don’t have harissa you can alternatively sub about 1/2 T hot sauce (I recommend Siete brand), 1 tsp paprika and a pinch of chili powder

Makes ~ 4-6 servings

GFG Enjoy! Signature

3 thoughts on “Tahini Harissa Cauliflower

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