You know I love cauliflower and this dish may be a new favorite. If you haven’t checked out my other cauliflower dishes, like the baked buffalo cauliflower & the sweet and spicy cauliflower, be sure to look at those too!
If you’ve ever been to True Food Kitchen and gotten their Charred Cauliflower then this dish may be a little familiar to you ;) after having it a few weeks ago, I new I needed to recreate something similar. I loved the sweet and spiciness to it with the harissa and the chopped dates. The best thing to do is get a bite of each thing in it each time…SO GOOD. You get a little crunch, a little something spicy, and a little sweet with a date. I love finding ways to remake the dishes that I love to get out . Not only does it ensure you know what’s all going in it, but you it saves some money along the way.
This would be perfect if you need an appetizer to take to a party, serve with dinner or just have by itself! I hope you love it as much as I do.
1 head cauliflower
1/3 cup tahini
1 tbsp + 1 tsp harissa paste
1/2 lemon juice
1 tbsp coconut aminos
1/3 cup water
Sea salt, pepper, paprika
1 tsp garlic powder
6 chopped dates
1/3 cup pistachios
1 tsp chopped fresh dill & mint
Olive oil spray (olive oil will work too)
Preheat oven to 400 degrees.
Chop up head of cauliflower, place on pan and spray with olive oil spray. Top with sea salt, pepper & paprika.
Bake for 20 minutes. Flip around half way through
While baking, prepare harissa tahini sauce. Combine all ingredients into a bowl and mix: Tahini, harissa paste, coconut aminos, water, lemon, garlic powder & additional salt. Whisk together.
Once cauliflower has finished baking, place in a bigger mixing bowl. Add in harissa tahini sauce to throughly cover cauliflower.
Fold in chopped dates, pistachios, fresh mint & dill.
Garnish with more mint & dill if necessary.