Harissa Roasted Cauliflower with Tahini Drizzle
Tender cauliflower florets roasted with spicy harissa and topped with a creamy, nutty tahini sauce.
Recipe Author
Riff Kitchen@riffkitchen
Harissa Roasted Cauliflower with Tahini Drizzle
Tender cauliflower florets roasted with spicy harissa and topped with a creamy, nutty tahini sauce.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
The combination of smoky harissa heat and cooling, silky tahini creates a perfect balance of textures and flavors.
Method
8 steps · tap one to tick it off
Tips
Dry the florets before tossing. Wet cauliflower steams instead of charring, and the harissa mixture slides off. Pat the florets dry after washing.
Give the florets room on the sheet. Crowded florets steam and stay pale. Leave space between them, or use two sheets, to get the charred edges.
Keep whisking when the tahini seizes. Lemon juice makes tahini thicken and look grainy at first. Add the water a spoonful at a time and it turns smooth and pourable.
Swaps
No fresh parsley? Fresh cilantro or mint, chopped the same way.
No lemon juice? Lime juice, or a little white wine vinegar to taste.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the tahini sauce separate; it thickens, so whisk in a little water before using.
Freezer: Not worth freezing: the roasted florets thaw soft and watery and lose their char.
Reheat: Without the sauce, on a tray in a 220°C oven for 8 to 10 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Chef's note
The combination of smoky harissa heat and cooling, silky tahini creates a perfect balance of textures and flavors.
Instructions
Follow the steps to perfection.
Tips
Dry the florets before tossing. Wet cauliflower steams instead of charring, and the harissa mixture slides off. Pat the florets dry after washing.
Give the florets room on the sheet. Crowded florets steam and stay pale. Leave space between them, or use two sheets, to get the charred edges.
Keep whisking when the tahini seizes. Lemon juice makes tahini thicken and look grainy at first. Add the water a spoonful at a time and it turns smooth and pourable.
Swaps
No fresh parsley? Fresh cilantro or mint, chopped the same way.
No lemon juice? Lime juice, or a little white wine vinegar to taste.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the tahini sauce separate; it thickens, so whisk in a little water before using.
Freezer: Not worth freezing: the roasted florets thaw soft and watery and lose their char.
Reheat: Without the sauce, on a tray in a 220°C oven for 8 to 10 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix