Description
Crispy, spicy, nutty - this recipe of roasted cauliflower florets tossed with homemade harissa tahini, chopped Medjool dates and toasted pine nuts is a terrific veggie-loaded (and vegan!) side dish. Serve warm, and right away.
Ingredients
Main components
- Crispy Oven Roasted Cauliflower
- 3 large soft Medjool dates, pitted and finely diced (room temperature is best)
- 1/4 cup fresh mint leaves, chopped (large stems removed)
- 1/4 cup fresh dill (no large stems)
For the toasted pine nuts
- 1/2 cup raw pine nuts
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
For the harissa tahini sauce
- 1/4 cup runny tahini*
- 1/4 cup hot filtered water (do not use cold water)
- 2.5 teaspoons harissa paste (I love Trader Joe's brand)
- 1/2 tablespoon maple syrup
- 1/2 teaspoon fine salt
Instructions
- Prepare the crispy oven roasted cauliflower. While it cooks prep the dates, herbs, pine nuts and harissa tahini sauce.
- Toast the pine nuts. Add pine nuts, olive oil and salt to a skillet and sauté over low heat for 5-7 minutes until golden brown. Set aside.
- Prepare the harissa tahini sauce. In a measuring cup or small mixing bowl, whisk together the tahini, hot water, harissa paste, maple syrup and salt until smooth and pourable. Make sure the ingredients are evenly distributed throughout. The sauce will thicken as it sits. Add more water to thin if needed (1 tablespoon at a time). Set aside.
- Assemble the dish. Once the crispy cauliflower is roasted, remove from the oven and transfer to a serving bowl. Pour half the harissa tahini sauce overtop and gently toss with two spoons. Add diced dates, fresh herbs and toasted pine nuts and gently toss again. Taste and add the remaining sauce if desired (or save the rest for other use - it pairs wonderfully with falafel and most roasted veggies!
- Serve immediately. This dish is best served fresh. Serve with lemon wedges for added freshness or garnish with sesame seeds, pomegranate seeds or red pepper flakes.
Notes
* For the tahini: A new jar works best here. Make sure it is room temperature and runny. It should also be raw tahini and unsalted. I love Soom brand the best for texture and flavor.
This dish is inspired by an appetizer on the True Food Kitchen menu. Their dish uses pistachios instead of pine nuts but I prefer the buttery texture of pine nuts in this dish. Both are delicious though!
To make this more of a meal serve over rice or quinoa and add my crispy chickpeas. This would also pair well with my zucchini hummus or regular hummus.
- Prep Time: 10
- Cook Time: 30
- Category: Appetizer or Side Dish
- Method: Oven
