Dijon Cauliflower with Harissa Techinah

Chaya Suri Leitner Chaya Suri Leitner
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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.

50m 6
Easy Vegetarian Pescatarian Vegan Gluten Free Low Carb Paleo No Refined Sugar Keto Parve

Contains: Sesame

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

Description:

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

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1 Comment

Sorah Adler •

Such an awesome side dish! I made the dijon cauliflower more than once. The harissa techinah was OK.