Harissa Cauliflower Tahini Dill (Print Version)
Harissa-coated cauliflower pairs with tahini dill dressing and hummus for a spicy, herby dish.
# Ingredients:
→ For the Harissa Cauliflower
01 -
4 cups cauliflower florets, cut into 1 to 1 1/2 inch pieces
→ For the Marinade
02 -
2 teaspoons vegetable oil
03 -
2 tablespoons harissa paste or harissa sauce
04 -
2 teaspoons sweet paprika
05 -
1 teaspoon dried thyme
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon kosher salt
→ For the Tahini Dill Dressing
09 -
3 tablespoons tahini
10 -
1 tablespoon lemon juice
11 -
1 tablespoon maple syrup
12 -
1/2 teaspoon dried dill or 1 tablespoon fresh dill, chopped
13 -
pinch of salt
14 -
pinch of pepper
15 -
2 to 4 tablespoons hot water
→ For Serving
16 -
1 cup hummus, or more to taste
17 -
3 tablespoons pumpkin seeds, chopped, or use other seeds or nuts such as hemp seeds, pecans, or pistachios
18 -
chopped cilantro
19 -
red pepper flakes, as needed
# Steps:
01 -
Chop the cauliflower into medium-sized, 1 to 1 1/2 inch florets and preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a large bowl, combine the oil, harissa paste, sweet paprika, dried thyme, garlic powder, onion powder, and salt. Whisk until well blended.
03 -
Add the cauliflower florets to the marinade and toss until each piece is evenly coated.
04 -
Spread the coated cauliflower evenly on the prepared baking sheet. Bake for 28 to 32 minutes, or until golden and tender, turning once halfway through baking.
05 -
Heat a large skillet over medium-high heat and add the marinated cauliflower with oil. Cook uncovered for 2 to 3 minutes. Add 1/4 to 1/3 cup water, cover, and steam for 5 to 7 minutes until just tender. Remove the lid, increase heat, and sauté for 2 to 3 minutes, allowing the sauce to thicken and edges to caramelize.
06 -
In a bowl, whisk together tahini, lemon juice, maple syrup, dill, salt, and pepper. Gradually add 2 tablespoons hot water and whisk until light and fluffy. Add additional water, 1 tablespoon at a time, if the dressing is too thick.
07 -
Spread 1/4 to 1/3 cup hummus on each plate. Arrange roasted harissa cauliflower on top, then drizzle generously with tahini dill dressing.
08 -
Top with chopped pumpkin seeds or desired nuts, a sprinkle of red pepper flakes, and chopped cilantro. Serve immediately.
09 -
Fill a warmed pita or tortilla with hummus, harissa cauliflower, tahini dill dressing, and optional chopped cucumber, onion, or lettuce. Serve as a wrap.
# Notes:
01 -
The dressing naturally thickens as it sits, so thin with additional hot water before serving if made ahead.
02 -
For extra texture, use a mix of seeds or nuts of choice for garnish.