Harissa Tahini Roasted Cauliflower

If you want to work your way into a bikini, you need to eat some tahini!

What is Tahini?

  • Tahini is a type of sauce or paste made from ground sesame seeds.
  • Tahini is a healthier alternative to peanut butter because it doesn’t grow mold as often, is not as common an allergen, and is less processed and rancid, though both are high in omega-6, so tahini should still be consumed in moderation.

Health Benefits of Tahini Include:

  • high in healthy fats and amino acids
  • a great source of essential vitamins and minerals
  • helps regulate blood pressure and cholesterol
  • can help balance hormones, which is essential for fat-loss
  • helps improve skin health
  • boosts nutrient absorption

After a recent trip to True Food Kitchen, I was encourage by my friends to recreate this amazing cauliflower recipe that we tried-it was SOOOOOO good. Here's my version, which is came in pretty close. Let me know what you think!

This fat-burning, gluten free, vegan side pairs well with any clean animal protein or for something lighter, toss into a large mixed green salad! Enjoy warm or cold!

Harissa Tahini Roasted Cauliflower

Serves 2-4


  • 1 small head of cauliflower, cut into florets
  • 2 tablespoons avocado oil
  • ⅓ cup tahini
  • 2 cloves garlic, minced
  • juice of half a lemon
  • 1-2 teaspoons harissa, depending on spice preference (found in International section of grocery store)
  • 4 tablespoons water or vegetable broth, plus 2-3 tablespoons as needed
  • ½ teaspoon sea salt
  • 3 medjool dates, diced (dried dates)
  • 2 tablespoons mint, roughly chopped
  • 2 tablespoons dill
  • ¼ cup pistachios or pecans, or whatever you have on hand


  1. Preheat oven to 450* and line a large baking sheet with parchment and set aside
  2. In a medium sized bowl, toss together the cauliflower florets and avocado oil
  3. Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes
  4. While the cauliflower roasts make the tahini-harissa dressing
  5. In a small bowl, whisk together garlic, tahini, lemon juice, harissa, vegetable broth or water, and salt. If the dressing is a bit thick and does not easily drizzle off the whisk, add more vegetable broth or water 1 tablespoon at a time.
  6. When the cauliflower is lightly browned and tender, remove it from the oven.
  7. Toss the cauliflower with half of the tahini-harissa dressing then lightly fold in the dates and pistachios.
  8. Top with chopped mint and dill-serve immediately.
  9. Remaining tahini-harissa dressing can be stored up for a week in the refrigerator.