Harissa Roasted Cauliflower Skewers with Tahini
Equipment
- Baking sheet
- Mixing bowl
- Whisk
- Wooden skewers
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 wooden skewers, soaked in water for 20 minutes
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 3 tablespoons water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the cauliflower florets with harissa paste, olive oil, salt, and black pepper until evenly coated.
- Thread the coated florets onto the soaked wooden skewers, leaving a small space between pieces for even roasting.
- Arrange the skewers on the prepared baking sheet in a single layer.
- Roast for 25 minutes, flipping the skewers halfway through, until the cauliflower is tender and the edges start to brown.
- While the skewers roast, whisk together tahini, lemon juice, and water in a small bowl until smooth and pourable.
- Remove the skewers from the oven and drizzle with the tahini sauce.
- Sprinkle with chopped parsley and sesame seeds before serving.
Notes
Soak the skewers well to prevent burning in the oven. If the tahini sauce thickens too much while sitting, add a teaspoon of water at a time to loosen it. The parsley and sesame seeds add color and a light crunch that pairs with the roasted texture. Leftovers reheat best in a 350°F oven for 8 minutes to restore crispness.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Baking sheet, Mixing bowl, Whisk, Wooden skewers
Cuisine: Mediterranean
Equipment: Baking sheet, Mixing bowl, Whisk, Wooden skewers