Harissa-Spiced Roasted Cauliflower Salad

A vibrant and textural Middle Eastern-inspired salad that combines the smoky heat of harissa-roasted cauliflower with cooling pomegranate seeds, toasted pine nuts, and a zesty tahini-lemon dressing. This dish is perfect as a hearty main or a sophisticated side.

40 min total Base: 2 servings 380 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Cauliflower head, Olive oil, Tahini, Lemon juice, Pomegranate seeds — quantities stay the same regardless of serving count.

Cauliflower head

0.5 head(fixed)

Rose Harissa paste

2 tablespoons

Olive oil

3 tablespoons(fixed)

Tahini

2 tablespoons(fixed)

Lemon juice

1 tablespoon(fixed)

Fresh parsley

0.25 cup

Pomegranate seeds

0.33 cup(fixed)

Toasted pine nuts

2 tablespoons

Instructions

Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together the harissa paste and 2 tablespoons of olive oil until well combined.

Toss the cauliflower florets in the harissa mixture until every piece is evenly coated, then season with a pinch of sea salt.

Spread the florets in a single layer on the prepared baking sheet, ensuring they aren't crowded.

Roast for 20-25 minutes, turning halfway through, until the cauliflower is tender and the edges are slightly charred.

While the cauliflower roasts, whisk together the tahini, lemon juice, the remaining tablespoon of olive oil, and 1-2 tablespoons of warm water until the dressing reaches a drizzling consistency.

Place the warm, roasted cauliflower into a large serving bowl.

Drizzle the tahini sauce generously over the cauliflower while it is still warm to help the flavors meld.

Garnish the salad with fresh chopped parsley, pomegranate seeds, and toasted pine nuts just before serving.

💡 Chef's Tip

For maximum flavor, let the roasted cauliflower cool for just 5 minutes before drizzling with the tahini sauce; this prevents the sauce from breaking due to extreme heat while still allowing it to absorb into the florets. If you prefer a heartier salad, serve this over a bed of baby arugula or cooked quinoa.

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