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Roasted Cauliflower with Harissa Date Gremolata

Course Main Course
Cuisine Mediterranean
Keyword vegan, vegetarian
Total Time 1 hour
Servings 4
Author Cherry on My Sundae


Harissa date gremolata

  • 6 dates pits removed and finely chopped
  • ½ cup chopped walnuts toasted
  • 1 bunch cilantro chopped (about 1 cup)
  • 1 garlic clove grated
  • 2 tablespoon rose harissa
  • 2 tablespoon red wine vinegar
  • 1 tablespoon honey
  • ½ cup olive oil
  • salt and pepper

Roasted cauliflower

  • 1 head cauliflower cut into ½ inch thick steaks
  • 2 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • salt and pepper

Braised beans

  • 14 ounces cannellini beans rinsed and drained
  • 1 cup vegetable stock
  • 1 tablespoon olive oil
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Sesame crispy kale

  • 1 bunch kale stems removed and leaves torn
  • 2 tablespoon olive oil
  • 1 tablespoon raw sesame seeds
  • salt and pepper


  • Preheat oven to 400 degrees F.
  • Make the gremolata. Combine the chopped dates with chopped walnuts, chopped cilantro, grated garlic, rose harissa, red wine vingar, and honey in a medium bowl. Slowly add the oil, stirring constantly. Season the gremolata with salt and pepper and set aside.
  • Prepare the cauliflower. Combine 2 tablespoon olive oil with the tumeric and cumin. Gently toss the cauliflower steaks with the oil mixture and season with salt and pepper. Arrange the cauliflower in an even layer on a baking sheet and roast for 20-25 minutes or until tender, flipping the cauliflower over halfway through.
  • Meanwhile, combine the rinsed cannellini beans with vegetable stock, olive oil, bay leaf, salt, and pepper in a medium pot. Bring to a boil over high heat, then reduce to low heat and continue to simmer for 20 minutes.
  • When the cauliflower is done, remove from the oven and keep warm. Reduce the oven temperature to 350 degrees F.
  • Massage the kale leaves with olive oil, making sure to coat every nook and cranny with oil. Season with salt and pepper and toss with the sesame seeds. Spread the kale in an even layer on a baking sheet and bake for 10 minutes or until crispy, tossing the kale halfway through.
  • Arrange the roasted cauliflower on a platter and spread the gremolata on top. Spoon the braised beans on top with a slotted spoon followed by the kale. Top with more gremolata and serve immediately.