Cauliflower has always been a difficult vegetable to cook in my house. I am literally the only one who would eat it, until now. I made this cauliflower, and showed it to my husband. Needless to say he was less than enthused to see a large bowl of cauliflower. I asked him to try one little bite. One little bite turned into many big bites and before I knew it, he had eaten the entire bowl. This is my absolute favorite way to eat cauliflower. You can serve it as an appetizer or a side. I also love to wrap it in a large lettuce leaf for a delicious and healthy lunch. I always leave some of the sauce to use on other vegetables the next day, so do not feel like you need to use all of it. The harissa is quite spicy, so feel free to use less paste in the recipe. Enjoy!
Ingredients:
- 4 cups cauliflower florets
- 2 tbsp grapeseed oil
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1/4 cup harissa paste
- 1/4 cup tahini
- 1-1 1/2 tbsp honey
- 1/4 cup lemon juice
- 2-3 tbsp water
- 1/4 cup chopped mint
Directions:
- Preheat oven to 400F and line a baking sheet with parchment paper or a silpat
- In a large bowl, toss the cauliflower florets with oil, salt, pepper, garlic powder and cumin
- Spread out the cauliflower on the baking sheet and roast 25-30 min, until crispy
- While the cauliflower is roasting, whisk together harissa, tahini, lemon juice, water and honey until smooth and well combined ( if it’s too spicy, add more honey and water, 1/2 tsp at at time)
- Remove cauliflower from oven and let sit 3-5 minutes
- Transfer cauliflower to serving bowl and drizzle with the desired amount of harissa dressing (you do not need to use all of it)
- Sprinkle with chopped mint
- Enjoy!
