Tahini Harissa Cauliflower

This recipe is a copycat from one of my favorite restaurants-True Food Kitchen! In my opinion, it’s the best appetizer they have on the menu as it’s unique, flavor packed and both gluten and dairy free! I love this recipe for the holidays/potlucks-it’s a great way to pack in some fiber & veggies into your (usually carb heavy) appetizer spread!

What you need:

• 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
  • 1/2-1 T harissa paste (more if you like spicy!)*
  • 1 small clove of garlic-minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

How you do it:

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 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!

*If you don’t have harissa you can alternatively sub about 1/2 T hot sauce (I recommend Siete brand), 1 tsp paprika and a pinch of chili powder

Makes ~ 4-6 servings