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Prep time
5 minutes -
Cook time
30 minutes -
Serves
4
Author Notes
This Copycat True Food Kitchen Tahini Harissa Cauliflower side dish was inspired by the Charred Cauliflower starter from True Food Kitchen! My version adds broccoli and swaps out the pistachios for toasted pumpkin seeds! The tahini harissa sauce is easy to make at home with a few simple spices, and of course garnish with lots of fresh dill! Gluten-free, vegan, nut-free. —Healthy Little Vittles | Gina Fontana
Ingredients
16 ounces
cauliflower and broccoli florets, fresh preferred
1/4 cup
avocado oil
1 tablespoon
minced garlic
1/3 cup
toasted pumpkin seeds
5
dates, pitted and chopped
3 tablespoons
fresh dill, minced
- Tahini Harissa Sauce
1/4 cup
tahini
2 tablespoons
lemon juice
1/2 teaspoon
salt
1/4 teaspoon
smoked paprika
1/4 teaspoon
chili powder
1 teaspoon
cumin
1 teaspoon
coriander
1 tablespoon
pure maple syrup
2-3 tablespoons
water
Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, toss the broccoli, cauliflower, avocado oil and garlic together- then spread it in a single layer onto the lined baking sheet. Bake for 30 minutes, tossing occassionally.
- Meanwhile, in a large bowl, whisk together all of the sauce ingredients until smooth.
- Chop the dates and mince the dill.
- Add the roasted cauliflower and broccoli back into the large bowl, add the sauce, dates, dill, and toasted pumpkin seeds and toss to combine. Be sure to coat all of the cauliflower and broccoli with the sauce. Serve and garnish with more fresh dill and toasted pumpkin seeds if desired.
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