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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Roasted Mediterranean Cauliflower Recipe

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This recipe for Roasted Mediterranean Cauliflower is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cauliflower, cut into florets
2 T. olive oil
1/3 cup tahini
2 cloves garlic, finely minced
2 T. fresh lemon juice
2 T. harissa, depending on spice preference
4 T. vegetable oil
1 t. cumin
1/2 t. smoked paprika
1/2 t. salt
3 dates, diced
2 T. mint, chopped
2 T. dill
2/4 cup toasted pistachios
Directions:
Directions:
Preheat oven to 450'.
In a medium sized bowl, toss together the cauliflower florets, 2 T. olive oil and a dusting of salt and pepper.
Spread the cauliflower evenly onto baking sheet and roast for 25-30 minutes, tossing halfway through.
While the cauliflower roasts make the tahini-harissa dressing.
In a small bowl, whisk together the garlic, tahini, lemon juice, harissa, vegetable broth, cumin, smoked paprika and salt. If the dressing is a bit thick, add more vegetable broth, 1 T. at a time.
When cauliflower is lightly browned and tender, remove it from oven. Allow to cool for 5 minutes then transfer to bowl. Toss the cauliflower with 1/3 - 1/2 of the tahini-harissa dressing then fold in the dates and pistachios.
Top with mint and dill and serve.

Remaining tahini-harissa dressing can be stored for up to one week - good on salads or roasted vegetables.
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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