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