Description
This Copycat True Food Kitchen Tahini Harissa Cauliflower side dish was inspired by the Charred Cauliflower starter from True Food Kitchen! My version adds broccoli and swaps out the pistachios for toasted pumpkin seeds! The tahini harissa sauce is easy to make at home with a few simple spices, and of course garnish with lots of fresh dill! Gluten-free, vegan, nut-free.
Ingredients
Units
Scale
- 16 ounces cauliflower and broccoli florets, fresh preferred
- 1/4 cup avocado oil
- 1 tablespoon minced garlic
- 1/3 cup toasted pumpkin seeds
- 5 dates, chopped
- ~ 3 tablespoons dill, minced, plus more for garnishing
Tahini Harissa Sauce
- 1/4 cup tahini
- 2 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon maple syrup
- 2–3 tablespoons water
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss the broccoli, cauliflower, avocado oil and garlic together- then spread it in a single layer onto the lined baking sheet. Bake for 30 minutes, tossing occasionally.
- Meanwhile, in a large bowl, whisk together all of the sauce ingredients until smooth.
- Chop the dates and mince the dill.
- Add the roasted cauliflower and broccoli back into the large bowl, add the sauce, dates, dill, and toasted pumpkin seeds and toss to combine. Be sure to coat all of the cauliflower and broccoli with the sauce. Serve and garnish with more fresh dill and toasted pumpkin seeds if desired.
Notes
This recipe was inspired by True Food Kitchen.
In my version of DIY Harissa Seasoning I am combining smoked paprika, chili powder, cumin, and coriander. Feel free to use 2-3 teaspoons of pre-mixed Harissa seasoning in place of the smoked paprika, chili powder, cumin, and coriander if you’d like, or adapt this spice mix to make your own.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: American