Ingredients
Directions
Make the sauce: Combine tahini, harissa paste, lemon juice, maple syrup, garlic, and water in a bowl and stir to combine. Set aside.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Add the cauliflower to a large bowl.
Drizzle the oil over top, if using, or water. Stir to coat the cauliflower.
Add the cumin, paprika, coriander powder, and onion granules to a small bowl. Stir to combine.
Transfer the spices and add the oil or water and the coconut aminos to the cauliflower and toss until the cauliflower is well coated.
Spread out the cauliflower evenly on the parchment-lined baking sheet. Roast for 20–25 minutes, tossing halfway through. Remove from the oven and transfer to a large bowl, and set aside for 5–10 minutes for all the cauliflower to cool down.
Once the cauliflower has cooled, toss in the fig quarters and pistachios, then pour the harissa tahini sauce over top. Toss in the dill, and mint and mix until everything is well coated.
Taste for additional spice and herbs and serve.
Chef's Notes
Substitutions
Substitute figs with dates, dried apricots, or golden raisins.
Substitute mint with parsley or add more dill.
Substitute lemon juice with apple cider vinegar.
Substitute tahini with plant-based yogurt or pureed silken tofu.
Prep Ahead
Make Homemade Harrisa ahead of time.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the sauce: Combine tahini, harissa paste, lemon juice, maple syrup, garlic, and water in a bowl and stir to combine. Set aside.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Add the cauliflower to a large bowl.
Drizzle the oil over top, if using, or water. Stir to coat the cauliflower.
Add the cumin, paprika, coriander powder, and onion granules to a small bowl. Stir to combine.
Transfer the spices and add the oil or water and the coconut aminos to the cauliflower and toss until the cauliflower is well coated.
Spread out the cauliflower evenly on the parchment-lined baking sheet. Roast for 20–25 minutes, tossing halfway through. Remove from the oven and transfer to a large bowl, and set aside for 5–10 minutes for all the cauliflower to cool down.
Once the cauliflower has cooled, toss in the fig quarters and pistachios, then pour the harissa tahini sauce over top. Toss in the dill, and mint and mix until everything is well coated.
Taste for additional spice and herbs and serve.
