Roasted Harissa Cauliflower is mixed with dates, currants, herbs, and pomegranate arils for a fragrant, earthy salad, drizzled with a turmeric tahini Golden Sauce. An easy vegan and gluten-free dish to serve for a healthy meal or as a party appetizer.
My husband and I have had two occasions where we were dining out and the vegan-friendly main course was a roasted harissa cauliflower head with a tahini sauce. Both times we were blown away and still talk about those dinners to this day!
It seems harissa and cauliflower are a match made in heaven. 🙂 And when roasted and paired with the sweet, tangy, herby flavors in this salad, the result is a melt-in-your-mouth flavor explosion. Not to mention the creamy, sweet, tangy, rich turmeric tahini Golden Sauce.
This recipe is a keeper, whether you are looking for a wholesome meal or for something colorful and impressive to serve your friends or family!
Why You'll Love This!
- Colorful & nutritious! So many wholesome ingredients come together for a vegan, gluten-free dish that is rich with nutrients.
- So many ways to serve! Serve over steamed rice, or spread over rice (or skip it) in a toasted naan wrap!
- Full of flavor & texture! Tender roasted cauliflower is slightly charred and served with chewy dates and dried currants, juicy pomegranate arils, and a creamy, rich sauce!
Ingredients
- Cauliflower: Use a whole head.
- Dates: Roughly chopped.
- Herbs: Chopped. Use a mix of mint, parsley, and basil, or any combo, or just one.
- Dried currants
- Pomegranate arils
- Olive oil
- Harissa paste
- Maple syrup: I like this or honey for texture, but you can use coconut sugar or brown sugar too.
- Spices: Salt, paprika, za'tar, black pepper, and turmeric (for the tahini sauce).
- Tahini
- Lime: Freshly squeezed.
- Tamari: Soy sauce or liquid aminos also work.
- Red wine vinegar: Or apple cider vinegar.
How to Make Roasted Harissa Cauliflower Salad
Preheat oven to 425F. Chop the cauliflower florets and toss into a large bowl. Mix together the marinade ingredients and pour over the cauliflower.
Mix. Remove from the bowl and spread out onto a baking sheet. Roast for 15-20 minutes. Save the bowl with any excess marinade.
While the cauliflower is roasting, make the Golden Sauce by whisking together all of the ingredients. If you haven't already, chop the dates and the herbs.
When the cauliflower is done, toss it back into the same bowl. Mix in the dates, currants, herbs, and pomegranate. Drizzle the Golden Sauce over top. Serve over steamed rice or in a toasted naan wrap if desired.
Ways to Serve Harissa Cauliflower Salad
- Over steamed rice, or other whole grains
- In a toasted naan or whole wheat wrap
- Mixed with dark, leafy greens
- On its own as a side or appetizer!
Frequently Asked Questions
Look for vibrant green leaves around the cauliflower head. Avoid a cauliflower head that has brown spots, dull color, or loose and crumbly florets.
You can, but the texture might be slightly softer. The marinade may not stick to the cauliflower as well either. However, if you wish to save time by not having to chop the cauliflower, then this could be an option.
Yes! Simply cut lengthwise down the cauliflower head to create ½-inch "steaks". Be mindful that these larger pieces of cauliflower could take twice as long to bake! You can mix the salad ingredients together with rice and plate the cauliflower over top, or you can mix the salad ingredients and sprinkle them over top of the cauliflower with the sauce.
425F. Make sure the cauliflower florets are spread out evenly with space in between them. Keep an eye on the oven, as all ovens are different! If you chopped the cauliflower on the smaller side, it should only take 15-20 minutes. If it takes longer to get the texture just right, it is likely because the florets are a bit larger.
Chances are there is too much oil or other liquid. Be careful not to drench the baking sheet in marinade. The amounts listed below should lightly coat the cauliflower, but if you have a smaller cauliflower head you may need a little less marinade.
I hope you enjoy this Roasted Harissa Cauliflower Salad! Let me know what you think in the comments, and don't forget to rate the recipe! 🙂
More Healthy Vegan Recipes!
- Harissa Roasted Carrots
- Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce
- White Bean Cauliflower Soup with Pesto Croutons
- Pumpkin Cauliflower Curry
- Rainbow Bowl with Turmeric Tahini Sauce
📖 Recipe
Roasted Harissa Cauliflower Salad
Ingredients
- 1 whole cauliflower head
- ½ cup chopped dates
- ¼ cup chopped herbs (mint, parsley, basil)
- 2 tablespoons dried currants
- 2 tablespoons pomegranate arils
Harissa Marinade
- 2 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon za'tar
- ½ teaspoon black pepper freshly ground
Golden Sauce
- 4 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon maple syrup
- ½ lime freshly juiced
- ½ tablespoon tamari
- 3 teaspoons red wine vinegar
- ¼ teaspoon turmeric
To Serve
- Steamed rice optional
- Naan wrap optional
Instructions
- Preheat oven to 425F. Chop the cauliflower florets and toss into a large bowl. Mix together the marinade ingredients and pour over the cauliflower. Mix. Remove from the bowl and spread out onto a baking sheet. Roast for 15-20 minutes. Save the bowl with any excess marinade.
- While the cauliflower is roasting, make the Golden Sauce by whisking together all of the ingredients. If you haven't already, chop the dates and the herbs.
- When the cauliflower is done, toss it back into the same bowl. Mix in the dates, currants, herbs, and pomegranate. Drizzle the Golden Sauce over top. Serve over steamed rice or in a toasted naan wrap if desired.
Notes
- Serves 2 as a meal. Serves 4 as a starter or appetizer. This recipe is easy to double!
