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Prep:
10min
Cook:
20min
Sticky Harissa Cauliflower
Tahini Harissa Sauce
Toppings:
Chop the cauliflower into small florets. Trim the leaves from the tougher stalks + set aside.
In a large bowl, mix together crushed garlic, harissa, cumin, paprika, oregano, balsamic, olive oil, salt + pepper. Get creative + use what you have in your spice drawer!
Mix the cauliflower through the marinade, then roast at 425 F for 20-30 minutes, or until softened + charred.
In the leftover marinade, toss through the cauliflower leaves, then add to the cauliflower for the last 5 minutes of roasting for a crispy topping.
For the tahini sauce, add tahini into a bowl with the harissa, lemon juice, salt, pepper + loosen with a splash of water. Mix until creamy + smooth.
Once the cauli is done, add 1-2 tbsp of the tahini sauce + mix through.
Add a dollop of harissa tahini to flatbreads, then add the cauliflower, onions, tomatoes, and crispy leaves on top - enjoy!