• 1 head of organic cauliflower-cut into florets
  • 2 T fresh mint (chopped)
  • 2 T fresh dill (roughly chopped)
  • 1/4 cup salted pistachios
  • 2 dates
  • avocado oil, salt & pepper
Tahini Harissa Sauce:
  • 1/3 cup tahini
  • 2 T fresh lemon juice
  • 1/4-1/3 cup warm water
  • ~2-3 tsp harissa paste (more if you like spicy!)*
  • 1 small clove of garlic-minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Cooking Instructions

  1. Preheat oven to 400
  2. Toss cauliflower florets in a few tablespoons of avocado oil and spread out evenly onto a parchment lined baking sheet, season with salt and pepper
  3. Roast for 25-30 minutes or until golden and edges are browning
  4. While the cauliflower roasts, chop dates roughly with a sharp knife
  5. Add all ingredients for tahini sauce to a bowl and whisk-add more water to thin out (should be the consistency of a creamy salad dressing)
  6. Remove cauliflower from oven and let cool briefly; place into a large dish or wide mouthed bowl and drizzle with sauce, toss lightly
  7. Sprinkle nuts, chopped herbs and chopped dates over top
  8. Serve immediately!