Ingredients

• For the Harissa Roasted Cauliflower:
  
  1 large head of cauliflower, cut into florets
  
  3 tbsp olive oil
  
  2-3 tbsp Tal’s Tahini Harissa Fiery Chili (adjust to your spice preference)
  
  1 tsp smoked paprika
  
  1 tsp garlic powder
  
  1/2 tsp ground cumin
  
  1/2 tsp salt
  
  1/4 tsp black pepper
  
  For the Tahini Drizzle:
  
  1/4 cup tahini
  
  2 tbsp fresh lemon juice
  
  1 garlic clove, minced
  
  2-3 tbsp water (to thin)
  
  1 tbsp olive oil
  
  Salt and pepper, to taste
  
  For Serving:
  
  1/4 cup fresh parsley, chopped
  
  1/4 cup toasted pine nuts or slivered almonds
  
  Lemon wedges, for garnish
  
  Pita bread or cooked couscous (optional, for a heartier meal)

Methods

1. Roast the Cauliflower:
   
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
   
   In a large bowl, whisk together olive oil, Tal’s Tahini Harissa Fiery Chili, smoked paprika, garlic powder, cumin, salt, and black pepper.
   
   Add the cauliflower florets to the bowl and toss until evenly coated with the harissa mixture.
   
   Spread the cauliflower in a single layer on the prepared baking sheet.
   
   Roast for 25-30 minutes, flipping halfway through, until the cauliflower is tender and caramelized at the edges.
2. Make the Tahini Drizzle:
   
   In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and olive oil until smooth. Add more water if needed to reach a drizzleable consistency.
   
   Season with salt and pepper to taste.
3. Assemble the Dish:
   
   Transfer the roasted cauliflower to a serving platter or individual plates.
   
   Drizzle generously with the tahini sauce.
   
   Sprinkle with fresh parsley and toasted pine nuts or slivered almonds for crunch.
   
   Serve with lemon wedges on the side for an extra zesty touch.
   
4. Optional Add-Ons:
   
   Serve with warm pita bread or over a bed of cooked couscous for a more filling meal.