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Harissa + Tahini Roasted Cauliflower:

Even if you don’t love cauliflower, this harissa + tahini roasted cauliflower is a winning dish. It is loaded with so much flavor and the spiciness is balanced out with the sweetness of chopped medjool dates. But don’t worry it is not too spicy and you can always adjust the amount of spice you add to yours.

Ingredients you will need:

  1. Cauliflower
  2. Avocado oil
  3. Salt and pepper
  4. Fresh dill
  5. Fresh mint
  6. Tahini
  7. Harissa sauce
  8. Garlic powder
  9. Maple syrup
  10. Water

How to roast the cauliflower:

Chop your head of cauliflower into bite size florets. And coat with avocado oil and sat + pepper. Add to a lined baking dish and bake 400°F for 30-35 minutes. And if you want extra char on them, broil for a couple minutes.

Preparing the harissa + tahini sauce:

Preparing the sauce is super simple, simply mix all the ingredients in a bowl, and set aside. And this sauce can also be prepare in advance and stored in the refrigerator in an airtight container for up to 4-5 days.

What if I don’t like tahini?

If tahini is not your jam, feel free to substitute sunflower seed butter, cashew butter, or almond butter.

I don’t have any medjool dates, what’s an alternative?

If you don’t have any dates. I would substitute raisins or mulberries. But you can also omit too and just add extra maple syrup on top if you want a little extra sweetness.

Putting it all together:

Once the cauliflower is done roasting, let it rest for at least 5 minutes. And transfer the roasted cauliflower to a serving dish, brush on the harissa + tahini sauce, or pour all over. Sprinkle chopped medjool dates all over, fresh chopped mint, and dill, and enjoy!

Can I meal prep this in advance?

Yes, this dish makes for a great prep ahead dish. But if making in advance, I suggest keeping the medjool dates and fresh herbs off. Because you don’t want them to burn when getting reheated.

How do I reheat?

If you prep in advance or have leftovers, you can reheat in the oven on 350°F for 8-10 minutes. But if you have an air fryer, I highly suggest reheating in the air fryer.

Harissa + Tahini Roasted Cauliflower:



  • 1 medium head of cauliflower
  • 1 Tbsp Avocado oil
  • Salt + pepper to taste
  • 3 medjool dates chopped
  • 1 Tbsp Fresh dill
  • 1/2 Tbsp fresh mint

Harissa + tahini sauce

  • 3 Tbsp tahini
  • 3 Tbsp harissa sauce you can do less if you don’t want too much heat
  • 1/4 tsp garlic powder
  • Salt + pepper to taste
  • 1 lemon juiced
  • 1 Tbsp maple syrup or date syrup
  • 1-2 Tbsp water


Cauliflower instructions:

  • Chop your cauliflower into floret
  • Add to a lined baking sheet
  • Add avocado oil, salt, and pepper, and make sure all prices are coated
  • Bake 400 F for 25 minutes and once done broil for a a few minutes to get a nice char

Sauce instructions:

  • Add all ingredients except water to a bowl and mix
  • Add 1 Tbsp at a time of water and mix until you get your desired consistency

Putting it all together:

  • Chop your medjool dates and set aside
  • Once cauliflower is done transfer to a serving dish
  • Either brush on the sauce or pour all over the cauliflower
  • Sprinkle the chopped dates all over, fresh herbs, and serve