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Recipe by Chaya Suri Leitner

Dijon Cauliflower with Harissa Techinah

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Dijon Cauliflower with Harissa Techinah
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Sesame
50 Minutes
Diets
- Vegetarian - Pescatarian - Vegan - Gluten Free - Low Carb - Paleo - No Refined Sugar - Keto

This was a spur-of-the-moment recipe I came up with when I had a little extra Dijon mustard in the jar. I mixed it with the rest of the ingredients, roasted it, and it became an instant family favorite! Use it in a salad or as a side dish.

Ingredients

Main ingredients

  • 1/4 teaspoon black pepper

  • 1 cup prepared techinah

  • 2 tablespoons Ta’amti Harissa (or homemade)

Directions

Prepare the Cauliflower and Techinah

1.

Preheat oven to 450°F (230°C).

2.

Spread the cauliflower on a lined baking sheet. Mix the oil, Dijon mustard, garlic, salt, and pepper until combined. Pour the mixture over the cauliflower and toss to coat.

3.

Bake the cauliflower for 35–45 minutes or until crispy.

4.

While the cauliflower is baking, mix the techinah with harissa until well-incorporated. Serve the cauliflower warm or at room temperature with harissa techinah.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

cauliflower dijon dijon mustard family-favorite garlic gluten free harissa healthy quick-and-easy roasted roasted cauliflower super easy tachina tahina tahini techina tehina tehini vegetable side dishes vegetable sides
Dijon Cauliflower with Harissa Techinah

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