Harissa Roasted Cauliflower and Whipped Tahini Sauce
Harissa Roasted Cauliflower and Whipped Tahini Sauce make a nice meal and delicious leftovers to use in salad bowls.
Servings 3 servings
- 1 tbsp harissa
- 2 tbsp olive oil
- 1/4 tsp salt
- 1 head cauliflower
- 1/2 lemon
- 1/2 shallot
- 1 tsp olive oil
- 1 tbsp lemon juice
- 1/2 cup tahini
- 1/2 cup water
Roasted Harissa Cauliflower
Preheat 450 degrees.
Soak harissa and salt in the olive oil in a ramekin for 1-24 hours to infuse
Drizzle and then evenly spread harissa oil on cauliflower. Use your hands to make sure the oil spreads over the entire head
Roast at 450 degrees for 45 min
Squeeze the lemon juice evenly over the head of cauliflower.
Whipped Tahini Sauce
On the stove top, saute the shallot in olive oil
Blend shallot, lemon juice and tahini in blender.
Add water and blend until smooth and creamy. The sauce will increase in volume and lighten in color.
Calories: 397kcal | Carbohydrates: 22g | Protein: 11g | Fat: 33g | Saturated Fat: 5g | Sodium: 269mg | Potassium: 815mg | Fiber: 6g | Sugar: 5g | Vitamin A: 27IU | Vitamin C: 107mg | Calcium: 103mg | Iron: 3mg