Roast Cauliflower with Dates, Dill, Pistachios & Harissa Dressing

Some people like to decorate cupcakes, I save my kitchen Picasso moments for my bad-ass salads. You’ll be surprised what you can get people to eat if you make it look pretty (there is a dirty joke begging to be made here, but I’ll keep it clean).

So next time you make a salad for your BBQ, put in the effort and make this, don’t just serve up lettuce and cucumber. Your friends don’t deserve that bland crap.


Preheat oven to 220 degrees Celsius.

Place cauliflower and onion in single layer on oven tray, drizzle with the oil.

Roast for approximately 40 minutes, giving the veg a shake around a couple of times during the cooking time.

While the veg are roasting, mix all the dressing ingredients together in a bowl and set aside.

Once veg is cooked and cooled (you can serve warm or cold) scatter on the dates, dill and nuts, and spoon on the dressing.



  •  cauliflower, chopped into florets
  • 2 onions, cut into wedges
  • 3 large soft dates, diced
  • 1 tablespoon of pistachios, roughly chopped
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons extra virgin olive oil

For the dressing…

  • 2 tablespoons tahina
  • 2 tablespoons water
  • Juice of half a lemon
  • 1/2 teaspoon harissa
  • 1 teaspoon honey
  • Sea salt and pepper to taste