Ingredients:
1 medium head cauliflower, stem removed, cut into bite sized florets (about 2lbs, or 4 cups)
1/4 tsp sea salt
3 tbsp creamy tahini, more to taste
1/8 tsp Harissa spice blend
1/4 cup shelled pistachios, crushed
8 large dates, pitted, diced
1 tbsp olive oil
3 tbsp fresh mint
2 tbsp fresh dill
Preheat the oven to 425 degrees. Line a baking sheet with avocado, or olive oil cooking spray. Lay out the cauliflower florets and sprinkle with sea salt and then drizzle with olive oil. Place in the oven and bake for 25-35 minutes.
In a large mixing bowl, combine tahini, harissa spices and dates and set to the side.
Carefully remove florets from the oven and scoop into your large mixing bowl with tahini and spices. Toss well until all florets are well coated.
Plate your dressed florets and sprinkle with crushed pistachios, fresh herbs and serve at room temperature.
Article by Lauren Gillan
Originally published in Preston Hollow City Lifestyle