Crack Cauliflower, by Diane

I haven't been cooking new things lately, so this is my first post of the new year (better late than never!!). I had this dish at a restaurant recently and it was so good I knew I had to try and recreate it. It came together really easily, and its addictive- hence the name! I think this crack sauce could go on anything from other roasted veggies to chicken, and I have half of it stored in a jar in the fridge for next week's new idea (or tomorrow, because I may be out of this stuff soon!). I'm posting the appropriate amount of ingredients to make sauce for the cauliflower, double it if you want extra- which you will...


Ingredients:

2 heads cauliflower, any color
EVOO
10 dates
1/2 cup tahini
1/4 cup veggie broth
20 mint leaves
2 tsp sea salt
1 tsp turmeric
1 tsp black pepper
1 clove garlic
pinch red pepper flakes or cayenne
Juice of 1/2 lemon
1/4 cup chopped pistachios (I ran out of these so in the photo I used sunflower seeds for a crunch!)


Directions:

1. Preheat oven to 400.

2. Soak the dates in a bowl of hot water for about 5-10 minutes until softened. Set aside.

3. Chop cauliflower into bite size pieces (you want them to absorb the sauce) and toss with EVOO. Place on greased cooking sheets and bake for 20 minutes, flipping once. You want them browned on both sides.

4. While the cauliflower roasts, make the sauce by adding the dates and all remaining ingredients except pistachios into a food processor and blend until creamy. Taste and adjust ingredients as you like.

5. Toss the roasted cauliflower with the sauce and pistachios until blended. DEVOUR.