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Roasted Harissa Cauliflower with Tahini Honey Dressing

  • Author: Jennifer McDaniel
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Recipe adapted from: Dishing Out Health


  • 4 T. extra-virgin olive oil, divided
  • 3/4 t. salt, divided
  • 4 T. mild harissa paste, divided
  • 2 T. honey
  • 1 head of cauliflower, trimmed and sliced into florets
  • 4 T. tahini
  • 2 T. maple syrup
  • 3 T. lemon juice
  • 1/4 t. black pepper
  • fresh parsley for garnish (optional)


  1. Preheat oven to 425°F.
  2. In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, harissa paste and maple syrup. Add cauliflower and toss to evenly coat.
  3. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender. Remove from oven and toss; bake for another 5 to 10 minutes, until caramelized and charred in some spots.
  4. Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil oil, 1/4 tsp. salt, tahini, honey, lemon juice, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water or extra lemon juice to thin out to desired consistency.
  5. Transfer baked cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and garnish with fresh parsley, if desired
  • Prep Time: 10
  • Cook Time: 40


  • Serving Size: 1 cup
  • Calories: 208
  • Sugar: 8g
  • Sodium: 340mg
  • Fat: 17g
  • Saturated Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 4g