As many of you may know, going out to eat is not always easy when dietary needs and preferences include both vegan and gluten-free. Although many restaurants are now offering gluten-free menu items, or plant-based meals, somehow many restauranteurs have lost sight of the folks who prefer avoiding both animal products and gluten in the same meal. Difficult? Yes! However, not all is lost. Over the years, and throughout our many travels, we have found that by sticking to the “Sides” menu, we have been able to assemble a meal that is both satisfying and healthy. It takes a knowledgeable server, and some menu manipulation; however, with a bit of patience and communication, a full plate of glorious, gluten-free plants is attainable.
True Food Kitchen:
After our latest adventure and long day of shopping, Megan and I stopped by True Food Kitchen for a quick bite. We were able to assemble a late-lunch feast that included two hearty side dishes, fresh squeezed green juice, and a slice of (vegan & gluten-free) seasonal pie. The willingness of the staff to accommodate our dietary needs was refreshing and made for a pleasant lunchtime mother/daughter date.
Tahini Harissa Roasted Cauliflower
Inspired by the True Food Kitchen menu, we headed home to recreate our own version of their roasted cauliflower side-dish. A testimony to the power of food, served by open-minded people who enjoy serving meals that are good for the body and soul.
Our Tahini Harissa Roasted Cauliflower combines colorful cauliflower, raw pistachios, Medjool dates, fresh mint and fresh dill; all drizzled with a slightly spicy Tahini Harissa sauce.
Thank you True Food Kitchen…we’ll be back!
Tahini Harissa Roasted Cauliflower
By Published:
Our Tahini Harissa Roasted Cauliflower combines colorful cauliflower, raw pistachios, Medjool dates, fresh mint and fresh dill; all drizzled with a slightly spicy Tahini Harissa sauce.
Ingredients
- 2 medium size heads cauliflower cut into florets
- 2 tablespoons avocado oil or warmed coconut oil
- 1/3 cup raw pistachioes
- 3-4 Medjool dates pitted and chopped
- 2-3 tablespoons fresh dill minced
- 1-2 tablespoons fresh mint minced
- 1/3 cup raw tahini
- 1 clove garlic pressed or finely minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon coconut aminos
- 1-2 tablespoons harrisa paste adjust according to taste
- 1 pinch sea salt
- 1-3 tablespoons water this will help thin the sauce and only used as desired
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine cauliflower florets, avocado oil and sea salt. Toss to coat.
Spread florets evenly on a baking sheet and roast 20-25 minutes.
(Optional)Turning the oven to broil for 2-3 minutes will give your cauliflower a slightly crispy edge.
When cauliflower is done, remove baking sheet from the oven and allow to slightly cool.
- Dressing:
In a small bowl, whisk together tahini, harissa, lemon juice, garlic, coconut aminos, and pinch of sea salt. Add water as needed to thin out the dressing.
- Transfer cooked cauliflower to a large bowl and toss with fresh mint, fresh dill, pistachio meat, chopped dates and tahini sauce.
- Cuisine: vegan