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
-
Tri-Colored Roasted Cauliflower Salad
-
Rosemary Roasted Cauliflower Salad
-
Roasted Cauliflower Cashew Queso
More Vegan Thanksgiving Side Recipes
-
Roasted Brussels Sprouts With Hazelnut Butter Sauce
-
Dijon Tahini Green Beans
-
Roasted Brussels Sprouts With Figs & Pecans
-
Cauliflower Mashed Potatoes With Almond Butter Gravy
-
Roasted Squash & Arugula Salad
-
Butternut Squash Noodle Cranberry Salad
-
Tri-Colored Roasted Cauliflower Salad
-
Vegan & Grain-Free Sweet Potato Casserole
-
Stovetop Cauliflower Rice Stuffing
-
Low-Sugar Orange Cranberry Sauce
-
Delicata Chickpea Bake With Almond Butter “Gravy”
-
Pumpkin Cornbread Mini Muffins
-
2-Way Low Sugar Cranberry Sauce
-
Candied Yams with Cacao Nibs & Pecans
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.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
PrintHarissa Roasted Cauliflower
- Total Time: 35 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
Harissa roasted cauliflower baked and coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy as an appetizer or side!
Ingredients
Roasted Cauliflower
- 1 large head of cauliflower, broken into florets
- 1 TBSP avocado oil
- Himalayan sea salt and black pepper, to taste
Harissa Tahini
- 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
Toppings
- Grandy Oats Apple Juice Infused Organic Cranberries
- Grandy Oats Organic Hazelnuts, roughly chopped
- 2 TBSP fresh mint
- 2 TBSP fresh dill
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the cauliflower florets with avocado oil, and a bit of Himalayan sea salt and black pepper. Spread them on the parchment lined baking sheet and roast for 25-30 minutes, until the cauliflower is softened and slightly charred on the edges.
- While the cauliflower is roasting, prepare the sauce in a large mixing bowl. Add all ingredients to the bowl and whisk to combine with a spoon. 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.
- When the cauliflower is done roasting, add it to the large mixing bowl and toss well to coat. You want all of the cauliflower to be coated in the sauce. Add a splash of filtered water if you have trouble distributing the sauce well. Add in the cranberries and hazelnuts and toss again. Garnish with fresh mint and dill and roughly stir again.
- Serve immediately. Store leftovers in an airtight container in the refrigerator for 5-7 days and reheat before serving.
Notes
Recipe adapted from Bakerita and Brocc Your Body
Recipe creation inspired by dish from True Foods Kitchen
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer, Side
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Grandy Oats, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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