Roasted Mediterranean Cauliflower

Recipe adapted from Her Modern Kitchen.

Roasted Mediterranean Cauliflower is a simple yet rustic side dish dressed in a harissa-tahini sauce with fresh herbs, chopped dates and toasted pistachios for crunch, all inspired from True Food Kitchen. 

Prep Time

20 minutes

Cook Time

20 minutes


4 Servings


1 cauliflower (cut into florets)
2 tablespoons olive oil
1⁄3 cup tahini
2 cloves garlic (pressed and separated )
1⁄2 lemon juice (juice from 1/2 a lemon)
1 tablespoon harissa sauce (for more spice add another tbsp)
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric
2 tablespoons water
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
4 dates (pitted and diced)
2 tablespoons mint, fresh (roughly chopped)
1⁄4 cup pistachios (toasted)


Preheat oven to 450 °F and line a large baking sheet with parchment and set aside

In a medium-sized bowl, toss together the cauliflower florets, 1 clove of garlic, olive oil and a pinch of salt and pepper

Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes

While the cauliflower is roasting, make the tahini-harissa dressing

In a small bowl, whisk together the remaining garlic, tahini, lemon juice, harissa, water, cumin, turmeric, salt and pepper. If the dressing is a bit thick and does not easily drizzle off the whisk, add more water 1 tablespoon at a time.

When the cauliflower is lightly browned and tender, remove it from the oven. Allow it to cool about 5 minutes then transfer to a medium-size bowl.

Toss the cauliflower with the tahini-harissa dressing then lightly fold in the dates and pistachios.

Top with chopped mint and dill to serve.