Harissa Cauliflower with Dates & Pumpkin Seeds

This harissa cauliflower recipe is my take on the popular dish from True Food Kitchen, adapted for home cooking with nutrient-dense ingredients. Roasted cauliflower is paired with warm spices, a touch of heat, and a hint of sweetness from dates, then topped with sprouted pumpkin seeds for crunch. It makes a colorful, flavorful, and satisfying side or main dish.

Ingredients (Serves 4)

• 1 full head cauliflower, chopped into bite-sized pieces

• 2 TBS olive oil, avocado oil, ghee, or butter

• 1 tsp sea salt

• 1 tsp black pepper

• 1 TBS garlic powder

• 1 TBS dried mint flakes

• 1/4 cup tahini

• Juice of ½ lemon

• 1-2 TBS harissa sauce (adjust for preferred spice level)

• 6-8 pitted dates, chopped

• 3 TBS fresh dill, finely chopped

• 1/2 cup sprouted pumpkin seeds

instructions:

1. Preheat oven to 400°F (200°C).

2. Toss cauliflower with oil, sea salt, pepper, garlic powder, and dried mint flakes.

3. Spread on a baking sheet and roast for 30 minutes, until golden brown and tender.

4. While the cauliflower is roasting, chop dill and dates and set aside.

5. Make the harissa-tahini sauce by combining tahini, harissa, and lemon juice.

6. Once the cauliflower is done, toss it with the sauce, dates, and dill. Top with pumpkin seeds and serve.

Tips & Swaps:

• Adjust the heat: Use less or more harissa sauce to match your spice preference.

• Nutty boost: Swap pumpkin seeds for toasted almonds, pistachios, or sunflower seeds.

• Extra flavor: Sprinkle smoked paprika or sumac over the cauliflower before roasting for added depth.

Why It Works for winter:

• Flavorful & satisfying: The combination of harissa, tahini, and dates balances heat, creaminess, and sweetness.

• Fiber & nutrients: Cauliflower, seeds, and dates provide fiber, vitamins, and minerals to support digestion and overall wellness.

• Versatile side or main: Works as a side dish, salad topping, or even a warm grain bowl base.