Moroccan Roasted Cauliflower with Tahini Dressing, Pistachios, & Dates

This is a straight up re-creation from a cauliflower dish I had a couple weeks ago at the new True Food Kitchen in Chicago. It was by far the best thing we ordered that night, and it reminded me so much of the flavors of Morocco. 

Moroccan Roasted Cauliflower with Tahini, Pistachios, and Dates | Kneading Home
Moroccan Roasted Cauliflower with Tahini Dressing, Pistachios & Dates | Kneading Home
Moroccan Roasted Cauliflower with Tahini Dressing, Pistachios & Dates | Kneading Home
Moroccan Roasted Cauliflower with Tahini, Pistachios, and Dates | Kneading Home
Moroccan Roasted Cauliflower with Tahini, Pistachios, and Dates | Kneading Home

It's pretty simple. Just dry roast a head of cauliflower. While it's cooking you whip up a simple tahini dressing (I used the most treasured sweet paprika I bought in Morocco last summer, but any kind will do). Toast some pistachios in a frying pan until fragrant, chop up some dates, fresh mint and dill and toss everything together. It's technically a side, but we've eaten it for dinner at least twice now, and we're not complaining. 

I love the crunch the toasted pistachios bring to the dish and the tanginess from the dressing is cut beautifully by chunks of sweet dates. The fresh mint and dill lend themselves perfectly to pretending it's not the dead of winter and really lighten everything up. 

Moroccan Roasted Cauliflower with Tahini, Pistachios, and Dates | Kneading Home
Moroccan Roasted Cauliflower with Tahini Dressing, Pistachios & Dates
Serves 4 as a side

1 large head of cauliflower
3 tablespoons tahini
1 garlic clove, minced
1 1/2 - 2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon agave (or honey)
3/4 teaspoon sweet paprika
2 tablespoons warm water
scant 1/4 cup shelled pistachios
4-5 pitted dates
small handful of fresh dill
small handful of fresh mint

Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper then coat the bottom of the sheet with a light layer of oil (I used grape seed). 

Cut the cauliflower into bite-size florets, season with salt, then place on the bake sheet and cook for 25-35 minutes until lightly browned around the edges. 

While the cauliflower is cooking prepare the dressing. In a medium bowl, whisk together the tahini, garlic, lemon juice, olive oil, agave, paprika, and water. Season with salt and adjust to taste. Heat a small frying pan over medium head and toast the pistachios, tossing frequently, until fragrant, about 3 minutes. Dice the dates, and chop the fresh dill and mint.

Remove the cauliflower from the oven and start by tossing with about half the dressing. Then toss with dates, pistachios, and herbs. Season liberally (seriously, that cauliflower can handle it) with salt. Drizzle with the remaining dressing on top and serve.