Sweet and spicy cauliflower packs a flavorful punch to your dinner. As Elaine states, it's hearty enough to eat as a meal or it makes a perfect side dish. If you've never cooked with pinenuts the flavor is similar to almonds; they add a super nutty flavor to this cauliflower.
Crispy Oven Roasted Cauliflower
- 1 large head cauliflower, broken into florets
- 1/ 4 cup olive oil
- Salt and freshly ground pepper to taste
Toasted Pine Nuts and Harissa Tahini Sauce
- 1/ 2 cup raw pine nuts
- 1 teaspoon olive oil
- 1/ 4 teaspoon salt
- 1/ 4 cup tahini, at room temperature
- 1/ 4 cup hot filtered water
- 2 1/ 2 teaspoons harissa
- 1/ 2 tablespoon maple syrup
- 1/ 2 teaspoon fine sea salt
- 3 large soft Medjool dates, pitted and chopped
- 1/ 4 cup fresh mint leaves, chopped
- 1/ 4 cup fresh dill, chopped
To prepare the oven roasted cauliflower:
Preheat oven to 375 degrees F. Line a sheet tray with parchment paper. Toss together cauliflower florets and olive oil, season with salt and pepper making sure to evenly coat all pieces. Place in oven for 40 minutes, tossing periodically.
To prepare the toasted pine nuts and harissa tahini sauce:
In a non-stick skillet, add pine nuts, olive oil, and salt, saute over low heat for 5-7 minutes until golden brown. Set aside.
In a small mixing bowl whisk together tahini, hot water, harissa, maple syrup, and salt. Whisk until smooth and pourable. Set aside. Note: Adjust taste by adding more harissa for a spicier sauce, more maple syrup for a sweeter sauce and add a squeeze of fresh lemon juice here for brightness.
Remove cauliflower from oven. Transfer to a serving bowl. Pour half harissa tahini sauce over top and gently toss with two spoons. Add toasted pine nuts, dates, fresh herbs, and gently toss again. Taste and add the remaining sauce if desired. Serve immediately.
Note: This dish is best served fresh as roasted cauliflower will start to get soggy after being stored in the refrigerator. If you do have leftovers, I would recommend storing cooled and place in an airtight container in your refrigerator for up to three days. For best results, reheat in the oven and then toss with more sauce and herbs just before serving.