Roasted Cauliflower with Harissa Sauce
Sumac and za'atar roasted cauliflower served with a harissa yogurt sauce, dates, pistachios, mint, and a honey lemon vinaigrette.
Servings 4 servings
Ingredients
For the Cauliflower:
- 1 Head of Cauliflower (cut into florets)
- 2 tbsp Olive Oil
- 1 tsp Sumac
- 1 tsp Za'atar
- ¾ tsp Paprika
- 1 ¼ tsp Kosher Salt
- ½ tsp Black Pepper
- 6 Medjool Dates (pitted and roughly chopped)
- 3 Tbsp Roughly Chopped Pistachios
- Zest from ½ a Lemon
- 2 Tbsp Roughly Chopped Fresh Mint Leaves
- 2 Tbsp Roughly Chopped Fresh Parsley Leaves
For the Harissa Yogurt Sauce:
- ¼ cup Greek Yogurt
- 1 Tbsp Mayo
- 1 Tbsp chopped Parsley
- ¾ Tbsp Harissa paste
- 1 Garlic Clove (grated)
- ⅛ tsp Kosher Salt
- Pinch of Black Pepper
For the Lemon Honey Vinaigrette:
- ¼ cup Hot Honey
- 2 Tbsp Lemon Juice
Instructions
For the Cauliflower:
- Preheat the oven to 425℉. Place a baking sheet lined with foil in the oven as it preheats.
- Add the cauliflower florets into a bowl along with the olive oil, sumac, za'atar, paprika, salt, and pepper. Toss everything together until well coated. Spread the cauliflower out onto the hot baking sheet and bake it in the oven for 20-25 minutes until lightly charred and tender.
For the For the Harissa Yogurt Sauce:
- Add all of the ingredients into a bowl and mix until combined. Set it aside.
For the Lemon Honey Vinaigrette:
- Add the hot honey and lemon juice into a small sauce pot or pan. Mix the two together then heat it over medium heat until it just starts to lightly bubble. Remove it from heat and set it aside.
For Serving:
- Spread the harissa yogurt sauce onto the bottom of the serving plate. Toss the roasted cauliflower together with the dates until evenly mixed then plate it on top of the harissa sauce. Sprinkle on the chopped pistachios then zest the lemon over top the cauliflower. Drizzle the lemon honey vinaigrette and additional olive oil over the cauliflower then garnish with mint and parsley. Enjoy!