This is a copycat recipe from a restaurant dish that I love. I can' say it's as fabulous as the original but still pretty amazing ;) Great starter or side dish. The original recipe calls for harissa tahini, if you want to use this or add in harissa spice I'm sure that would be amazing too!
Tahini Dill Cauliflower
I head cauliflower
1/2 cup fresh dill
1/4 cup fresh mint
1/2 cup tahini
9 medjool dates (pitted) soaked in 1 cup hot water (keep the water!!!)
1 clove garlic, crushed
1/2 tsp smoked paprika
1/4 tsp salt (add more to taste)
pepper to taste
1/2 cup pistachios, crushed into small pieces
Set oven to 400F/200C. Wash and break up the cauliflower and spread on a baking tray, bake for 30-40 minutes, turning half way.
While the cauliflower is baking put all ingredients except pistachios into a food processor and blend until smooth and mixed well. Taste add more seasoning if needed. If the mixture is too thick add more water. It should be the consistency of sour cream. Spoon in your pistachios.
Once cauliflower is ready allow to cool slightly then add to a bowl. Pour over the sauce and gently stire to combine.