easy

Whole Roasted Cauliflower with Harissa Tahini Sauce

Complexity

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Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Whole Roasted Cauliflower with Harissa Tahini Sauce Make it

Ingredients

  • 1

    head cauliflower, with leaves

  • ¼

    cup tahini

  • ¼

    cup Mina spicy or mild harissa

  • ¼

    cup Mina extra-virgin olive oil

  • Sea salt, to taste

Preparation

  • Step 1

    Heat oven to 500 degrees Fahrenheit (550, if possible). Bring 16 cups of salted water to boil in a large  pot over high heat. Submerge the cauliflower in the water, placing a heatproof plate on top to keep the cauliflower from floating. Boil for 15 minutes or until cauliflower is fork-tender. 

  • Step 2

    While cauliflower is cooking, mix tahini, harissa, and salt and pepper in a small bowl.

  • Step 3

    Using two spoons or a strainer, gently lift the cauliflower from the water and let drain. Place cauliflower on a baking sheet and let rest until dry (or pat dry with paper towels). Drizzle olive oil over cauliflower (use a brush for a more even application), followed by a generous sprinkle of sea salt. 

  • Step 4

    Bake in oven until dark brown, about 25 to 30 minutes. Remove from oven and finish with a little more olive oil. 

  • Step 5

    Serve hot with tahini-harissa dipping sauce. Enjoy!

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