Roasted Cauliflower with Harissa Tahini

This is inspired by one of my favorite dishes at True Foods Kitchen. Considering how cold it is outside, the slightly burnt cauliflower with spicy tahini and a brightness from lemon and fresh herbs hits the right spot. I make harissa at home (Harissa recipe here), but you can use a ready-made one that you like. I went ahead and included a double recipe below after regretting not having leftovers when I made it!

Ingredients

2 head cauliflower, charred (see Charred Cauliflower)

2/3 cup tahini

2 cloves garlic, minced (optional, some harissa sauces already have a lot of garlic)

1/4 cup lemon juice (optional: also add lemon zest if you want extra citrus flavor)

3 tbsp harissa

1 tsp sea salt

1/2 cup water

1/2 cup pistachios

4 medjool dates, pits removed and chopped into 1/8-inch slices

4 tablespoons fresh mint, roughly chopped or cut into ribbons

2 tbsp fresh dill, roughly chopped

Directions

1. Make the harissa tahini sauce by whisking together the tahini, garlic, lemon juice, harissa, and salt. Once this is smooth, whisk in the water.

2. If the cauliflower cooled down, warm it back up in the oven, microwave, or stovetop. Toss the warm cauliflower with the tahini-harissa dressing. Gently stir in the pistachios and dates.

3. Sprinkle the chopped mint and dill on top right before serving. Serve warm.