Roasted Cauliflower and Broccoli with Tahini Harissa Sauce
This Mediterranean-inspired dish features perfectly roasted cauliflower and broccoli, crisp on the edges and tender inside. The vegetables are then drizzled with a creamy tahini harissa sauce that adds depth, warmth, and a subtle kick — without being overly spicy. It’s a simple yet elegant dish full of color, flavor, and nourishment.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Roasted Veggies
1 small cauliflower, cut into florets
1 small broccoli head, cut into florets
3 tbsp olive oil
½ tsp smoked paprika
½ tsp ground cumin
Salt & black pepper, to taste
Optional: a pinch of chili flakes (for extra heat)
For the Tahini Harrisa Sauce
¼ cup tahini
1 ½ tbsp lemon juice (freshly squeezed)
1 tbsp harissa paste (mild or medium — adjust to taste)
1 small garlic clove, minced
1–2 tbsp warm water, to thin
Salt, to taste
Optional: ½ tsp honey or maple syrup (to balance the spice)
For Garnish
1 tbsp toasted sesame seeds or pine nuts
2 tbsp fresh parsley or mint, chopped
Lemon wedges, for serving
Instructions
1. Preheat Oven
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
2. Prepare and Roast the Veggies
In a bowl, toss cauliflower and broccoli florets with olive oil, paprika, cumin, salt, and pepper.
Spread evenly on the baking sheet in a single layer.
Roast for 22–25 minutes, flipping halfway, until golden and crisp on the edges.
3. Make the Tahini Harrisa Sauce
In a small bowl, whisk together tahini, lemon juice, harissa, garlic, and a pinch of salt.
Gradually whisk in warm water (1 tbsp at a time) until smooth and pourable.
Taste and adjust: add more lemon for tang, honey for balance, or water for a thinner consistency.
4. Assemble
Arrange the roasted cauliflower and broccoli on a serving platter.
Drizzle generously with tahini harissa sauce.
Sprinkle with toasted sesame seeds and fresh herbs.
Serve warm or at room temperature with lemon wedges on the side.
Notes & Tips
Not a fan of spice? Use a mild harissa or replace it with roasted red pepper purée.
Make it a meal: Serve over quinoa, couscous, or a bed of hummus.
Storage: Keeps 3 days in the fridge; reheat gently or serve cold as a salad.
Extra crunch: Add roasted chickpeas or toasted almonds on top.
❓ frequently asked questions FAQs
Q1: Can I use frozen broccoli or cauliflower?
Yes — just thaw and pat dry before roasting to prevent sogginess.
Q2: Can I air-fry this recipe?
Absolutely! Air-fry at 400°F (200°C) for 10–12 minutes, shaking halfway through.
Q3: What does harissa taste like?
It’s a North African chili paste that’s smoky, tangy, and aromatic — more flavorful than fiery.
Nutritional Information
Calories: ~300 kcal
Protein: 8 g
Carbohydrates: 20 g
Fat: 20 g
Fiber: 6 g
Sugar: 4 g