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Roasted Cauliflower with Harissa (and Tahini sauce)

Roasted Cauliflower with Harissa (and Tahini sauce)

Roasted Cauliflower with Harissa is the best seasoned roasted cauliflower ever. Perfect main dish or side dish.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Hungarian
Keyword: cauliflower, spicy
Servings: 2 people
Author: Myreille

Ingredients

For The Roasted Cauliflower

  • 1 large cauliflower
  • 1 tablespoon olive oil
  • 2 tablespoons harissa powder
  • 1 pinch of salt

For The Tahini Sauce

  • 1 tablespoon tahini
  • ½ juice of lemon
  • 1 tablespoon cold water
  • 1 clove garlic minced
  • 1 bunche parsley fine chopped
  • 1 pinch of salt

Instructions

Roast the cauliflower

  • Preheat the oven to 200℃ (390℉).
  • Line a baking sheet with baking paper.
  • Make the marinade by combining olive oil and harissa powder with a pinch of salt in a large bowl and stirring until well combined.
  • Remove big leaves from the cauliflower and cut into florets. Chop also stems and leaves.
  • Mix the chunks of cauliflower with harissa marinade than arrange them in the baking sheet.
  • Bake for 25-30 minutes.

The Tahini Sauce with parsley, garlic and lemon

  • In a medium bowl combine the tahini, cold water and juice of lemon.
  • Add the salt and parsley.
  • If the tahini sauce is too thick, add more 1-2 tablespoons cold water.

Notes

For the tahini sauce you can use also tahina too.
Instead of harissa powder you can use harissa paste too.