Name: Harissa Roasted Cauliflower
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 large head of cauliflower, broken into florets; 1 TBSP avocado oil; Himalayan sea salt and black pepper, to taste; ¼ cup tahini; 2 TBSP lemon juice; 2 cloves garlic, minced; 2 TBSP harissa paste; ½ tsp Himalayan sea salt; ½ tsp ground cumin; ½ tsp smoked paprika; Grandy Oats Apple Juice Infused Organic Cranberries; Grandy Oats Organic Hazelnuts, roughly chopped; 2 TBSP fresh mint; 2 TBSP fresh dill

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Harissa roasted cauliflower baked and coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy as an appetizer or side!

If you’ve been following me for a while it’s no surprise that I’m obsessed with the Charred Cauliflower from True Foods Kitchen.

It’s the perfect mix of flavors.

Tender roasted cauliflower smothered in cool-y hot harissa tahini and topped with dried fruit, chopped nuts, and bright herbs.

Mmm.

I finally decided to make my own variation, so I’m not ordering takeout *every* time the cauli cravings hit.

Guys, I’m not sure how it’s possible, but I might live my remake even more than the original.

Maybe because it came from my own fridge but also because you can control the sauce and the toppings.

I love it so much that I volunteered to make this dish for my family’s Thanksgiving day spread.

It’s that good.

My variation includes buttery hazelnuts and tart cranberries on top.

This Harissa Roasted Cauliflower is my new favorite appetizer slash side for *every* occasion.

What You Need to Make Harissa Roasted Cauliflower

Here’s what you need for the roasted cauliflower:

cauliflower
avocado oil
Himalayan sea salt
black pepper

That’s it!

How to Make True Foods Charred Cauliflower Copycat

First, preheat the oven to 425°F and line a baking sheet with parchment paper.

I recommend using a large head of cauliflower for this recipe so you have enough to go around!

Toss the cauliflower florets with the avocado oil and add a pinch of Himalayan sea salt and black pepper.

Don’t worry about adding too much– the real flavor comes with the sauce!

Spread the seasoned cauliflower onto the parchment lined baking sheet and transfer the baking sheet to the oven.

Roast the cauliflower for 25-30 minutes, until the cauliflower is softened and is browned and crispy on the edges.

The cauliflower should be fork tender and look slightly charred.

What You Need for the Harissa Tahini Sauce

While the cauliflower is roasting, mix up your harissa tahini sauce.

Here’s what you need to make it:

tahini
lemon juice
garlic powder
harissa paste
Himalayan sea salt
ground cumin
smoked paprika
filtered water

That’s it!

How to Make Harissa Tahini Sauce

While the cauliflower is roasting, prepare the sauce in a large mixing bowl.

Add all of the sauce ingredients to the mixing bowl and whisk them with a spoon or fork.

Add the filtered water last to slightly thin everything out.

You want the sauce to be thick but pourable.

Add more filtered water in ~1 TBSP increments to reach your desired consistency.

The harissa tahini sauce should be thick but pourable.

When the cauliflower is done roasting, add them to the large mixing bowl with the harissa tahini sauce.

Use a spoon or spatula to toss the cauliflower with the sauce.

You want all of the cauliflower to be coated in the sauce.

Add an additional splash of filtered water if you have trouble distributing the sauce well.

Toppings for Harissa Roasted Cauliflower

Now that your cauliflower is nice and saucy, let’s add some toppings!

Instead of dates and pistachios in the TFK version, I used dried cranberries and hazelnuts for a unique spin.

Here’s what I used:

Grandy Oats Apple Juice Infused Organic Cranberries
Grandy Oats Organic Hazelnuts
fresh mint
fresh dill

That’s it!

Grandy Oats Pantry Products

I used Grandy Oats Apple Juice Infused Organic Cranberries and Grandy Oats Organic Hazelnuts in this recipe!

These Grandy Pantry items are wonderful to have on hand this holiday season (and any season) for snacking, baking, and cooking!

Grandy Oats Apple Juice Infused Organic Cranberries are tart, juicy, and slightly sweetened with apple juice!

Grandy Oats Organic Hazelnuts have a warm buttery flavor that is excellent raw in snacks, trail mix, or baked goods.

Try toasting them for even more depth of flavor in this recipe!

I love adding both the cranberries and hazelnuts to this Harissa Roasted Cauliflower for texture and intrigue.

Throw them into the bowl with with a few tablespoons of fresh herbs (I like mint and dill) and mix everything again to roughly combine.

You can also add some on top at the end for a beautiful fresh garnish.

How to Serve Harissa Roasted Cauliflower

Enjoy this Harissa Roasted Cauliflower as a flavorful and cozy side or appetizer.

Try serving it as an appetizer ahead of the main course, TFK style.

Or, serve it as a delicious side to your plant-based main!

Be careful casting it as a supporting character, though, because it tends to steal the show!

It’s also delicious served over quinoa or with the addition of chickpeas to make it a meal all on its own.

I think it would be a gorgeous addition to your holiday table spread for Thanksgiving or Christmas.

Store leftovers in an airtight container in the refrigerator for several days and reheat them before serving.

Enjoy!

More Roasted Cauliflower Recipes

More Vegan Thanksgiving Side Recipes

I Want to Hear From You

If you make this Harissa Roasted Cauliflower, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren