Spicy roasted vegetable dish (Print Version)
# Ingredients:
01 -
4 Tbsp. extra-virgin olive oil, divided
02 -
3/4 tsp. kosher salt, divided
03 -
4 Tbsp. mild harissa, divided (such as Mina brand)
04 -
1 large head cauliflower, trimmed and sliced into florets (about 7 to 8 cups)
05 -
2 Tbsp. tahini
06 -
1 Tbsp. honey
07 -
2 Tbsp. fresh lemon juice, divided
08 -
1/4 tsp. freshly ground black pepper
09 -
Fresh chopped parsley for garnish (optional)
# Instructions:
01 -
Preheat oven to 425°F.
02 -
In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, and 2 Tbsp. harissa; mix well. Add cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender.
03 -
Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 7 minutes, until caramelized and charred in some spots.
04 -
Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining 1/4 tsp. salt, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
05 -
Transfer roasted cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and squeeze remaining 1 Tbsp. lemon juice overtop. Garnish with fresh parsley, if desired.
# Notes:
01 -
Store in an airtight container and refrigerate up to 4 days.