This roasted cauliflower with tahini is a harmony of spicy, sweet, savory and tangy flavors—just like the Charred Cauliflower starter at True Food Kitchen. What elevates this copycat version is a touch of harissa and dried dill in the tahini sauce, finished with chopped dates, fresh dill and fresh mint.
While the cauliflower roasts, prepare the tahini sauce and chop the dates and herbs for a quick assembly.
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To help you make this recipe the first time, use the Table of Contents in the post to jump to the most helpful sections.
A friend recently described the Charred Cauliflower from True Food Kitchen in Arizona, and since I love cauliflower paired with tahini (like the whole roasted cauliflower I shared after a trip to Israel), I had to recreate it at home.
It quickly became one of my favorite dinners—I made it multiple times the first week. If you observe Passover, this recipe appears in my vegetarian Passover roundup.
👩🍳 A Word About Tahini Sauces
Tahini sauces are more versatile than they appear. This version gains depth from harissa and dried dill weed. Other tahini dressings are sweetened with maple syrup or honey, depending on the dish—both approaches work well in different recipes.
❤️ Why you’ll love this recipe
- The combination of harissa-tahini, dates, mint and fresh dill creates bold and balanced flavors.
- When roasted in an air fryer, the cauliflower is ready in about 20 minutes.
- Simple enough for weeknights, attractive enough for dinner guests.
- Suitable as a vegan main or a flavorful side dish.
🧅 Main Ingredients + Notes
Using a few store-bought items or prepping components ahead can drastically reduce hands-on time. The full ingredient list and measurements are in the Recipe Card below.
- Cauliflower florets – the presentation benefits from uniform florets; you can include some stalk pieces if you like.
- Za’atar – a Middle Eastern spice blend with sumac, sesame seeds and herbs that lends an earthy, tangy note.
- Medjool dates – finely chopped for sweet contrast.
- Pine nuts – or pistachios for crunch, as served at the restaurant.
- Fresh and dried dill – dried dill goes in the sauce; fresh dill is added at the end.
- Fresh mint – brightens the finished dish.
- Tahini – the base of the creamy sauce.
- Harissa – adds heat and complexity; use a mild or spicy version to taste, or substitute with smoked paprika + chili powder if needed.
- Lemon juice – balances the richness of tahini.
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🔪 Recommended Equipment
The right tools make prep easier. An air fryer speeds roasting, while a sheet pan and parchment work well in a conventional oven. A good chef’s knife and a whisk are helpful for chopping and making the sauce.
- Chef’s knife
- Air fryer (or sheet pan and parchment for oven roasting)
- Whisk
🎯 Why This Recipe Works
- The harissa and dried dill in the tahini sauce balance the richness and add nuanced heat and herbiness.
- Chopped dates bring a sweet counterpoint to the tangy, savory elements.
- Pine nuts (or pistachios) add a crunchy texture contrast that makes the dish more interesting.
⏰ Tips to Simplify and Save Time
- Buy cauliflower already cut into florets (about 8–9 cups / one large head).
- Roast the cauliflower in advance and store it refrigerated; warm before tossing with the sauce.
- Make the tahini sauce ahead and refrigerate in an airtight container.
💡 Ideas for Variations
Try these simple swaps to adapt the dish:
- Add broccoli florets alongside the cauliflower.
- Substitute dark raisins if you don’t have dates—different, but still a sweet dried fruit option.
- Replace harissa with sriracha or a mix of smoked paprika and chili powder for a milder heat.
- Roast the cauliflower simply with olive oil, salt and pepper for a plainer base.
- Use pistachios for crunch if there are no nut allergies; pine nuts are a milder alternative.
🍽 Ways to Serve This Dish
- Toss with roasted chickpeas for extra protein.
- Serve over quinoa for a satisfying grain bowl.
- Mix with frisée or other greens for a larger composed salad.
Roasted Cauliflower with Tahini and Dates
Equipment
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Air Fryer or use a conventional oven
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Whisk
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Chef’s knife
Ingredients
Roasted Cauliflower
- 1 large head cauliflower cut into florets (8–9 cups)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon za’atar spice mix
- ½ teaspoon kosher salt
Tahini – Harissa Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic peeled and minced
- ½ tablespoon harissa
- ½ teaspoon kosher salt
- ¼ teaspoon dried dill weed
Finished dish
- 3 Medjool dates finely chopped
- 3 tablespoons pine nuts
- 2 tablespoons fresh dill, chopped divided
- 2 tablespoons fresh mint, chopped divided
Instructions
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If using an air fryer. Preheat to 400°F. Toss florets with olive oil, salt and za’atar. Roast 12 minutes, turning halfway, until tender and edges are crisp. Smaller florets may take about 9 minutes.
If using a conventional oven. Preheat to 425°F and line a baking sheet with parchment. Toss florets with oil, salt and za’atar. Roast 20 minutes, turning halfway, until tender and crisped; smaller florets may take 15 minutes.
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Whisk tahini, lemon juice, harissa, salt and dried dill. Add 2–3 tablespoons water, 1 tablespoon at a time, until the sauce reaches a pourable but still thick consistency.
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Toss warm cauliflower with half the tahini sauce, the chopped dates, pine nuts and half of the fresh dill and mint. Transfer to a serving bowl, spoon remaining sauce over the top and sprinkle with the remaining herbs.
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Serve warm or at room temperature.
Nutrition
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Carbohydrates: 30.6g
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Protein: 8.4g