Recipe | Roasted Mediterranean Cauliflower

This year, I am not making any resolution, except a simple one : eat healthy and real food. It may sound super simple, but I realized while cooking for pleasure for the family during the holiday break that 1/ we’ve been eating way too much outside on via meal delivery services, 2/ I eat too much processed food – especially at lunch when I’m alone and need a “quick bite”.

Roasted Mediterranean Cauliflower Recipe | French By Design

It’s been almost a month now that hubby decided to eat healthier – he switched jobs in the second quarter on last year, and recently realized he had gained more than 10 pounds because of traveling, client “meals” and restaurant-sized portions.

I don’t do well with diets, blame it on my thyroid condition, or the fact that every pound I lose during a diet comes back as 2 pounds when I’m done. Whatev’s. So we’ve been cooking much more at home with organic ingredients, and during the holiday break, we randomly ended up at True Food Kitchen in Palo Alto. We shared a cauliflower salad that was so good and so healthy, I just couldn’t believe it was a guilt-free meal.

Hubby decided to replicate the recipe last week and it was a total hit. So here is the recipe we found on this website, which is a copycat of the True Food restaurant recipe: roasted mediterranean cauliflower, with harissa-tahini dressing. So, so good.

Roasted Mediterranean Cauliflower Recipe | French By Design


  • 1 small head of cauliflower, cut into florets
  • 2 tablespoons of olive oil
  • ? cup of tahini
  • 2 cloves garlic, pressed and separated
  • juice of half a lemon
  • 1-2 tablespoon of harissa
  • 4 tablespoons of vegetable broth, [+/- 2 tablespoons if needed]
  • ½ teaspoon of salt
  • 3 dates, diced
  • 2 tablespoons of mint, roughly chopped
  • 2 tablespoons of dill
  • ¼ cup of toasted pistachios [we roasted regular pistachios in an oven-top pan for a few minutes]

Roasted Mediterranean Cauliflower Recipe | French By Design


  1. Preheat oven to 450°F and line a large baking sheet with parchment; set aside.
  2. In a medium sized bowl, toss together the cauliflower florets with 1 clove of garlic and the olive oil.
  3. Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes.
  4. While the cauliflower roasts make the tahini-harissa dressing : in a small bowl, whisk together the remaining garlic, tahini, lemon juice, harissa, vegetable broth, and salt.
  5. When the cauliflower is lightly browned and tender, remove it from the oven. Allow it to cool about 5 minutes then transfer to a medium size bowl.
  6. Toss the cauliflower with half of the tahini-harissa dressing then lightly fold in the dates and pistachios.
  7. Top with chopped mint and dill and serve immediately.

I ended up ordering the True Food book for more healthy recipes. I’ll share the ones that hit the spot for us soon. Xo, Si-


Photography French By Design ©



7 thoughts on “Recipe | Roasted Mediterranean Cauliflower

  1. I usually cook all our meals from scratch (thank you, French lifestyle). But occasionally I have other obligations (currently: sewing massive 12-foot lined drapes for our renovation) and I just don’t have bandwidth to cook, too. I refuse to buy prepared foods, so we end up eating stuff like omelettes then. But sometimes I am on the ball enough to prepare some meals ahead and freeze them. Convenience yet no unpronounceable chemical additives! It’s going to be my focus to stock up, as soon as these drapes are done!

    1. What a great idea! I need to try to cook bigger batches and freeze them as well. Thanks for this idea. Xx-

  2. It sounds interesting. What puzzles me is this: “Toss the cauliflower with half of the tahini-harissa dressing then lightly fold in the dates and pistachios.” if you only need half of the dressing, why not just make less and use all of it?
    I love to cook and I love good food.
    For interesting tips on fast & easy cooking with fresh ingredients I can recommend Rachel Roddy’s articles in the Guardian (her “Coat-on” sauce is fantastic) and ofcourse Donna Hay, she even has books with recipes ordered in preparation time. Rachel has a blog as well and she published a book a while ago. Cheers!

  3. PS lots of vegetables are delicious ovenroasted. Pumpkin is fantastic and only needs 20 minutes in the oven. It’s so good it doesn’t even neccesarily need a dressing.

    1. Love Donna Hay recipes and her food styling is gorgeous!
      For the tahini sauce, I am sorry you got confused. I think it’s like vinaigrette, when you make a vinaigrette for a salad, adding small quantities of liquids makes too much of a final volume, so you don’t toss in everything unless you want your salad soaked in dressing.
      This tahini dressing can be stored in the fridge for up to a week, so there is no waste.
      Thanks for stopping by, @Simone!

Comments are closed.