3 dates, pitted, soaked in hot water for one hour, and drained
3 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoons harissa, feel free to adjust based on your spice preference
Salt to taste
Instructions
Wash and chop cauliflower into bite-sized florets.
Whisk together all dry ingredients above, then add wet ingredients. Stir well.
Add in cauliflower florets and toss until covered evenly.
Place florets in a single layer on a crisper baking tray or a cookie sheet prepared with parchment or a silicon sheet.
Convection roast at 400° for 25 minutes. Flip over after 15 minutes if the pieces are turning too brown, watch so it does not burn.
Mix all sauce ingredients in a high powered blender until it is well blended, approximately 1 minute.
Remove cauliflower from the oven when golden and crispy, place in a bowl and gently toss in sauce. Or serve as is with sauce on the side for dipping. Feel free to serve with your favorite buffalo, bbq or mustard dipping sauces. This is a great versatile recipe.
*Another variation:
If you are watching calories or do not want the cauliflower breaded, just simply roast the cauliflower with lemon juice, salt and pepper, cook as above, then toss in sauce.
