Well let’s get on with it, shall we darling?
(read this for a vague post about why i’ve been away)
I can’t imagine a dish better suited to be my comeback kid than this one. I’ve been pretty veggie-loving recently. I find them so flavorful – those colorful roasted carrots or grilled zucchini – cauliflower is my new boyfriend. I look forward to seeing him nearly every night, except when I’m hanging out with sushi.
Didn’t you miss me and my nonsensical metaphors?
This is a copycat dish from True Food Kitchen. What might just well be my soulmate restaurant – a place where you just foodgasm over everything on the menu. Well, True Food and for my Chicagoans – Yuzu would come in second (that boston crunchy roll though, gah!)
The cauliflower dish from True Food is something else. I actually had never had cauliflower until, oh, six months ago? I know. I was on a date and he ordered it and I suddenly realized, I hadn’t ever had it before. Not that I was very well going to admit that, besides I couldn’t find a way to organically fit it into the conversation and you know how refined I am.
Anywho, I LOVED it. Can’t believe I ever lived without it. I always put it in the camp with artichokes and brussels sprouts that prove to be so polarizing. But honestly, I can’t tell you how often I’ve eaten roasted cauliflower on it’s own recently, or gotten wiggy with it and thrown on a little Frank’s hot sauce – try it and you’ll have a healthy dish to satisfy your chicken wing craving. I swear to it.
This dish took a bit of work to figure out. The day I attempted to make this was almost my first solo venture at Whole Foods and I knew I looked like a blind duck when this poor gentleman insisted on helping me after watching me walk aimlessly in circles around the store.
But I think I had the ingredients pretty well figured out, it was just the sauce that was going to prove tricky. This one is pretty spot on. The harissa and tahini and mint and pistachios and that sweetness from the dates – MY STARS.
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/3 cup tahini
- Juice from half a lemon
- 1-2 tablespoon harissa (depending how spicy you like it, so 4 tablespoons for me)
- 4 tablespoons vegetable broth, plus extra as needed
- 1/2 teaspoon salt
- 3 dates, diced
- 2 tablespoons mint, roughly chopped
- 2 tablespoons dill
- 1/3 cup toasted pistachios
- Preheat oven to 400 degrees F. and line a large baking sheet with parchment, set aside.
- In a bowl, combine the cauliflower and olive oil.
- Spread the cauliflower evenly onto the prepared baking sheet and roast for 30 to 35 minutes, flipping halfway through
- Meanwhile, make the tahini-harissa dressing:
- In a small bowl, whisk together the 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.