The old Leah would have seen this on a menu and turned up her nose to something with the name harissa in it. BUT the current Leah realizes she missed out on so much GOOD food with this ‘scared of new things’ philosophy.
Be like the current Leah.
You have to try this recipe. AND then send me an email or leave a comment below about how much you love it too.
What is this harissa sauce you ask??
Well first, harissa is a bit spicy. Harissa is a chile paste commonly found in North African and Middle Eastern cooking.
I found it on amazon in a tube and got several uses out of it. I use one Tbsp of it in this recipe because a little goes a long way and I’m a big wimp when it comes to spice.
However the harissa paired with the tahini and garlic works really well. The added water helps thin it out so it can mix in better with the roasted cauliflower.
Details of the recipe
First, chop the cauliflower into bite size pieces. Not only will it cook faster but it will also be easier to eat and get a bit crispier… yummy!
When the cauliflower is roasted in the oven, you can mix all the sauce ingredients together. If you want to taste it then to get an idea of the spice factor, go for it. If you like the heat, feel free to add more harissa. If it is too spicy, add in more garlic and tahini.
When the cauliflower is done, mix together – adding in as much or as little sauce as you’d like – and then top with dates and sprouts or arugula if you prefer.
What about a serving size on this recipe?
I don’t typically put on serving sizes on my recipes because we all eat differently. Brandon (my husband) and I eat this all in one sitting as a dinner so in that case it could be two servings. OR if you are a family of four, divide this dish into fours, serve with a salad and main course.
Double it up and bring to your next family potluck. Whatever works for you and your family is perfect. Enjoy this dish! It has unique combos but they work really well together!
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