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Moroccan Roasted Cauliflower with Sesame

Sue Lau
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine African, Moroccan
Servings 4
Calories 185 kcal

Ingredients
  

  • 2 pounds fresh cauliflower florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons harissa paste
  • 2 tablespoons tahini
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic paste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon thinned harissa paste or sriracha sauce
  • 2 teaspoons toasted sesame seeds

Instructions
 

  • Heat oven to 450°F.
  • Line baking sheet with nonstick foil
  • Break up any larger florets, and place all on the baking sheet.
  • Drizzle the florets with oil, then season with salt and  pepper.
  • Toss the florets to coat, then spread in a single layer, and roast in the hot oven for 15  minutes, then stirring and  baking 10 minutes more or until florets are as cooked as you like (some like it more, some like it less so fork test early!)
  • While cauliflower is roasting, whisk together the harissa, tahini, vinegar, garlic,  coriander and  cumin.
  • When the cauliflower is cooked, place it in a mixing bowl with the  sauce and toss to coat.
  • Serve hot sprinkled with sesame seeds (and the extra thinned harissa or sriracha if somebody likes it spicier).

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 185kcalCarbohydrates: 16gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 514mgPotassium: 780mgFiber: 6gSugar: 6gVitamin A: 86IUVitamin C: 112mgCalcium: 82mgIron: 2mg
Keyword Bourdain
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