GRAIN-FREE, EGG-FREE, DAIRY-FREE, VEGETARIAN
Cauliflower is one of the most underrated veggies out there, in my opinion. When roasted in the oven, it takes on a wonderfully nutty flavor. In this recipe, inspired by a dish at one of our favorite restaurants, it’s roasted and tossed in a zingy sauce made from lemon, tahini (sesame seed butter), and harissa, a red pepper sauce. Then it’s hit with some fresh herbs, chopped pistachios for crunch, and dried currants for a hint of sweetness. The result is damn delicious. Hint: I make a double batch because it disappears so fast.
PREP TIME: 10 MINUTES
COOKING TIME: 20 MINUTES
SERVES 4
1 medium or large head cauliflower, about 1½ to 2 pounds
1 tablespoon olive oil or melted ghee
Sea salt and ground black pepper to taste
Juice of 1 lemon
2 tablespoons mild harissa
1 tablespoon tahini
1 clove garlic, finely chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
¼ cup shelled pistachios, chopped
2 tablespoons dried currants or raisins
Preheat the oven to 400°F.
Cut the cauliflower florets off the core. I like to quarter the bigger florets so I get more flat surface area, maximizing the amount of yummy browned edges from roasting.
Line a rimmed baking sheet with parchment paper, and spread the cauliflower on the sheet. Drizzle the florets with the olive oil or ghee and sprinkle with a generous pinch of sea salt. Toss everything with your hands until it’s well coated. Roast the cauliflower for about 20 minutes, stirring once or twice, or until the cauliflower is golden brown on the edges.
While the cauliflower is roasting, in a large bowl, mix the juice from a lemon with the harissa, tahini, and garlic. When the cauliflower is ready, toss it in the sauce. Add the chopped mint and parsley, then toss again. Adjust the salt and pepper to taste.
Serve it garnished with the pistachios and currants or raisins.
Change It Up
− Use chopped almonds instead of pistachios.
− No currants or raisins? No problem. Use dried cherries instead.