Roasted Mediterranean Cauliflower, a True Foods Kitchen Copycat

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 small head Cauliflower
  • 3 Dates
  • 2 tbsp Dill
  • 2 cloves Garlic
  • 1/2 Lemon, Juice of
  • 2 tbsp Mint

• Canned Goods

  • 4 tbsp Vegetable broth

• Condiments

  • 1 tbsp Harissa
  • 1/3 cup Tahini

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pistachios, toasted

Found on hermodernkitchen.com

Description

Ingredients

• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• ⅓ cup tahini
• 2 cloves garlic, pressed and separated
• juice of half a lemon
• 1-2 tablespoon harissa, depending on spice preference
• 4 tablespoons vegetable broth, plus 2-3 tablespoons as needed
• ½ teaspoon salt
• 3 dates, diced
• 2 tablespoons mint, roughly chopped
• 2 tablespoons dill
• ¼ cup toasted pistachios

Directions

• Preheat oven to 450* and line a large baking sheet with parchment and set aside
• In a medium sized bowl, toss together the cauliflower florets, 1 clove of garlic and the olive oil
• Spread the cauliflower evenly onto the prepared baking sheet and roast for 25-30 minutes
• While the cauliflower roasts make the tahini-harissa dressing
• In a small bowl, whisk together the remaining garlic, tahini, lemon juice, harissa, vegetable broth, and salt. If the dressing is a bit thick and does not easily drizzle off the whisk, add more vegetable broth 1 tablespoon at a time.
• When the cauliflower is lightly browned and tender, remove it from the oven. Allow it to cool about 5 minutes then transfer to a medium size bowl.
• Toss the cauliflower with half of the tahini-harissa dressing then lightly fold in the dates and pistachios.
• Top with chopped mint and dill and serve immediately.
• Remaining tahini-harissa dressing can be stored up for a week in the refrigerator.