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Roasted Harissa Cauliflower with Whipped Tahini makes a great side dish, dinner, and topping for salad bowls.

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.
Course Main Course, Salad, Side Dish
Cuisine American, Middle Eastern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 servings
Calories 397kcal


Roasted Cauliflower

  • 1 tbsp harissa
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1 head cauliflower
  • 1/2 lemon

Whipped Tahini

  • 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