Tahini Harissa Cauliflower

tahini salad
  • Dairy-Free
  • Detox-Friendly
  • Gluten-Free
  • Grain-Free
  • Nut-Free
  • Paleo
  • Peanut-Free
  • Sugar-Free
  • Vegan
  • Whole 30


  • 1 head of organic cauliflower-cut into florets
  • 2 T fresh mint (chopped)
  • 2 T fresh dill (roughly chopped)
  • 1/4 cup salted pistachios
  • 2 dates
  • avocado oil, salt & pepper
  • Tahini Harissa Sauce:
  • 1/3 cup tahini
  • 2 T fresh lemon juice
  • 1/4-1/3 cup warm water
  • ~2-3 tsp harissa paste (more if you like spicy!)*
  • 1 small clove of garlic-minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Personal tips

  • If you don’t have harissa you can alternatively sub about 1/2 T hot sauce (I recommend Siete brand), 1 tsp paprika and a pinch of chili powder

Cooking Instructions

  1. Preheat oven to 400
  2. Toss cauliflower florets in a few tablespoons of avocado oil and spread out evenly onto a parchment lined baking sheet, season with salt and pepper
  3. Roast for 25-30 minutes or until golden and edges are browning
  4. While the cauliflower roasts, chop dates roughly with a sharp knife
  5. Add all ingredients for tahini sauce to a bowl and whisk-add more water to thin out (should be the consistency of a creamy salad dressing)
  6. Remove cauliflower from oven and let cool briefly; place into a large dish or wide mouthed bowl and drizzle with sauce, toss lightly
  7. Sprinkle nuts, chopped herbs and chopped dates over top
  8. Serve immediately!