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Zaatar roasted cauliflower, tossed with harissa tahini, dates and fresh herbs.
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Roasted Cauliflower with Tahini and Dates

This roasted cauliflower and tahini dish hits all the right notes. Spicy, sweet, savory and tangy. What makes this dish incredibly special is adding a little harissa and dill weed to the tahini sauce, and finishing the dish with dates, fresh dill and fresh mint.
Course Vegetable Main or Side
Cuisine Middle Eastern
Keyword roasted cauliflower with tahini
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 main servings
Calories 344.8kcal
Author Susan Pridmore

Equipment

Ingredients

Roasted Cauliflower

  • 1 large head cauliflower cut into florets (8 - 9 cups of florets)
  • 3 tablespoons extra virgin olive oil or avocado oil
  • 1 tablespoon za'atar spice mix
  • ½ teaspoon kosher salt

Tahini - Harissa Sauce

  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic peeled and minced
  • ½ tablespoon harissa
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried dill weed

Finished dish

  • 3 Medjool dates finely chopped
  • 3 tablespoons pine nuts
  • 2 tablespoons fresh dill, chopped divided
  • 2 tablespoons fresh mint, chopped divided

Instructions

  • If using an air fryer. Preheat the air fryer to 400˚F. Toss the cauliflower florets in the olive oil, salt and za'atar. Roast for 12 minutes, turning them half-way through the roasting. They should be tender when ready, and crisped around the edges. Smaller florets will only take 9 minutes.
    If using a conventional oven. Preheat the oven to 425˚F and line a baking sheet with parchment paper. Toss the cauliflower florets in the olive oil, salt and za'atar. Roast for 20 minutes, turning them half-way through the roasting. They should be tender when ready, and crisped around the edges. Smaller florets will only take 15 minutes.
  • Whisk together the tahini, lemon juice, harissa, salt and dried dill weed. Add 2 - 3 tablespoons of water, whisking them in only 1 tablespoon at a time to get the consistency you prefer for the sauce.
    The sauce will be thick but able to be poured over the cauliflower.
  • Toss the warm cauliflower with half of the tahini sauce, all of the diced dates and pine nuts, and half of the fresh dill and mint.
    Place in a serving bowl, and spoon the remaining tahini sauce over the top, along with the remaining fresh herbs.
  • Serve warm or at room temperature.

Nutrition

Calories: 344.8kcal | Carbohydrates: 30.6g | Protein: 8.4g | Fat: 24.3g | Saturated Fat: 3.2g | Polyunsaturated Fat: 7.2g | Monounsaturated Fat: 12.2g | Sodium: 677.2mg | Potassium: 913.6mg | Fiber: 7.1g | Sugar: 16.7g | Vitamin A: 215.7IU | Vitamin C: 107.1mg | Calcium: 110.6mg | Iron: 3.6mg