- 1 Head Cauliflower
- 2 Tbsp Olive Oil
- 1/3 cup Tahini
- 2 Garlic Cloves, pressed
- Juice lemon
- 1-2 Tbsp Harissa…go easy it can get hot
- 4 Tbsp Vegetable Broth…add more as needed
- ½ tsp salt
- 3 Dates, diced
- 2 Tbsp Fresh Mint
- 2 Tbsp Fresh Dill
- ¼ cup Roasted Pistachios
Preheat oven to 450. Line a large baking sheet with parchment paper and a small baking sheet for roasting the pistachio.
Roast raw pistachios for about 5-10 mins. Keep checking just to roasted, not too dark.
Wash, cut and spread cauliflower onto baking sheet, sprinkle with avocado or coconut oil, sea salt and pepper. Roast for 15 minutes and then check for another 10-15. Cook until lightly brown and roasted looking. I like mine roasted a bit longer. Allow to cool slightly.
Make Tahini Harissa dressing. In a small bowl whisk, garlic, tahini, lemon juice, harissa and vegetable broth. If dressing is too thick add more vegetable broth 1 Tbsp at a time. You want it to have a “drizzle factor”.
Toss cauliflower with dressing then fold in dates and pistachios
Top with mint, dill and serve. If making ahead of time, wait to put in fresh herbs until ready to eat.