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Cauliflower roasted with tomatoes, tahini and harissa sauce is a flavorful and vibrant dish that combines spicy, tangy and creamy elements. The harissa is inspired by Paris’ large Tunisian influence.
1 large head bug-free cauliflower, cut into florets
3 tablespoons Gefen Olive Oil, divided
2 tablespoons Ta’amti Harissa paste (adjust to taste)
1 teaspoon ground cumin
1 teaspoon Pereg Smoked Paprika
1 and 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground coriander
1 pint cherry tomatoes, halved
1 teaspoon herbes de provence or dried oregano
tahini sauce, for serving
harissa sauce, for serving (thin harissa with some oil)
fresh parsley and toasted sesame seeds, for garnish
Preheat oven to 425 degrees Fahrenheit.
Toss cauliflower on a baking sheet with two tablespoons olive oil, harissa, cumin, paprika, 1 teaspoon salt, 1/2 teaspoon pepper and coriander until evenly coated. Roast for 25 to 30 minutes, until cauliflower is tender and caramelized, tossing halfway through.
Meanwhile, toss tomatoes on a second baking sheet with remaining one tablespoon olive oil, herbes de provence, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Roast for about 15 minutes, until softened and slightly caramelized.
Transfer roasted cauliflower and tomatoes to a serving platter. Drizzle with tahini sauce and harissa sauce. Garnish with parsley and sesame seeds.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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