About the Recipe
Ingredients
For the cauliflower:subheading: For the cauliflower:
1 large head cauliflower, cut into florets
2 tablespoons avocado oil or other oil of choice
Salt & Pepper, to taste
For the Harissa Tahini Sauce:subheading: For the Harissa Tahini Sauce:
¼ cup tahini
2 tablespoons fresh lemon juice
1 clove garlic, very finely chopped
½ to 1 tablespoon harissa paste, depending on your spice preference
½ teaspoon sea salt
¼ teaspoon dried dill, optional, for extra herbiness
For the garnish:subheading: For the garnish:
2 to 3 Medjool dates, pitted and cut into small pieces
3 tablespoons shelled pistachios, chopped
2 tablespoons fresh dill, chopped finely
1– 2 tablespoons fresh mint, chopped finely, optional
Preparation
Preheat the oven to 450°F. Toss the cauliflower florets with avocado oil, salt, and pepper.
Bake for 15 to 20 minutes, or until the cauliflower is golden and just starting to char in a few spots.
While the cauliflower is baking, make the sauce: whisk all of the sauce ingredients together in a bowl, along with 2 to 3 tablespoons of water, or enough to get to a thick but pourable consistency.
When the cauliflower is done, transfer to a bowl and drizzle with half of the dressing, along with the dates and pistachios. Toss gently, and add more dressing to taste.
Garnish with fresh dill and mint, and serve immediately! Enjoy.
Store any leftovers in an airtight container in the refrigerator.
NOTE - This recipe is from https://www.bakerita.com/true-food-kitchen-tahini-cauliflower/