
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:
- Preheat oven to 400
- 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
- Roast for 25-30 minutes or until golden and edges are browning
- While the cauliflower roasts, chop dates roughly with a sharp knife
- 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)
- Remove cauliflower and let cool briefly; place into a large dish or wide mouthed bowl and drizzle with sauce, toss lightly
- Sprinkle nuts, chopped herbs and chopped dates over top
- 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

What kind of Harissa did you use? Went to the store and there were 2 very different options.
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The trader joes one is the one I’m most familiar with! Tread lightly- SPICY! 🙂
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This looks lovely, and I’m sure the tahini really adds to the flavor.
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