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Roasted Cauliflower with Tahini and Harissa Recipe (with Video)

Wheat-free, Gluten-free, Intermediate
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Discover our Roasted Cauliflower with Tahini and Harissa Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 45min


Harissa Paste
- 3 ancho chiles
- 3 guajillo chiles
- 3 arbol chiles
- 2 c boiling water
- 0.5 c roasted red peppers
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 0.333 c extra virgin olive oil
- salt
Tahini Sauce
- 0.5 c tahini paste
- 1 cloves Garlic, grated
- 3 tbsp water
- 1.5 tbsp lemon juice
- salt
Roasted Cauliflower
- salt and pepper
- olive oil
- 1 head of cauliflower
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Harissa Paste
1. In a mixing bowl, pour boiling water over ancho, guajillo, and arbol chiles. Let sit for 10 minutes to rehydrate and soften.
2. Drain soaked chiles and add to a blender with the other listed ingredients for this step.
3. Begin blending, and slowly stream in olive oil until you have a fully blended paste.
Tahini Sauce
1. Add all ingredients to a bowl and whisk until fully combined.
Roasted Cauliflower
1. Preheat oven to 400ºF.
2. Meanwhile, quarter a cauliflower so that a root keeps each quarter intact.
3. Sear each side over high heat in an oven safe pan.
4. Throw the pan into the oven and roast cauliflower an additional 20 minutes.
5. Season with salt and pepper to taste.

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