Roasted Harissa Cauliflower Salad
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.
Servings: 4 people*
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!