Ingredients
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1
head cauliflower, with leaves
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¼
cup tahini
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¼
cup Mina spicy or mild harissa
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¼
cup Mina extra-virgin olive oil
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Sea salt, to taste
Preparation
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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.
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Step 2
While cauliflower is cooking, mix tahini, harissa, and salt and pepper in a small bowl.
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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.
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Step 4
Bake in oven until dark brown, about 25 to 30 minutes. Remove from oven and finish with a little more olive oil.
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Step 5
Serve hot with tahini-harissa dipping sauce. Enjoy!
