Moroccan Cauliflower with Tahini "Yogurt"

Cauliflower can truly do anything. 
It can be turned into pizza crust, gnocchi, pureed, or can be enjoyed just by simply roasting it with a bit of salt and spices.

How I really like to eat my cauliflower drowning in hot sauce. Damn is that shit good. 

Anyways, if you live in Calgary you've probably heard of locals talking about how delicious Una Pizza is. If you live in Calgary and have never been to (or heard of?!) Una, you truly must live under a rock. I went a few weeks ago with a few friends and ONE OF THEM HAD NEVER BEEN. A born as raised Calgarian who had never been to Una.. Craziness I tell you. So we demanded he try Una before he moved out of the country. In addition to ordering our usual pizzas (The Beltline is the best pizza and I always add arugula-you won't regret it), we also ordered their cauliflower dish that was on the menu. As soon as I tried it, I started taking mental notes of the flavours because I knew I had to recreate it at home, but in a healthier, non-dairy version. 

Honestly guys, I'm pretty stoked how this recipe turned out. 

It's a plant based dish that has protein, fiber, phytonutrients, antioxidants and of course, FLAVOUR.


Make this as a meal for 2 or serve as an appetizer for 4-6


For the tahini "yogurt":
1 300g package soft tofu * see recipe notes
2 tbsp olive oil
3 tbsp lemon juice
3 tbsp tahini
1 1/2 tsp apple cider vinegar
1 tbsp fresh cilantro ** see recipe notes
2 garlic cloves, minced
3/4 tsp mineral salt
pepper to taste

For the cauliflower:
1 head of cauliflower, cleaned and cut into florets
1/2 tsp cinnamon
1 tsp cumin seeds *** see recipe notes
1/2 tsp dried thyme
1 tsp turmeric 
1/4 tsp black pepper
1/2 tsp salt
2 tbsp avocado oil

1 can chickpeas, drained and rinsed
1/2 C medjool or deglet dates, pitted and sliced/rough chopped

Recipe notes:
* If you do not need to keep this recipe dairy free, you can use 300g of plain yogurt instead. 
** If you're one of those people who hates cilantro, you can substitute fresh dill instead. Dill isn't a "moroccan" herb per se, but still adds nice flavour to this sauce. However, don't let yourself be turned off tofu without first giving it a try! 
*** If you only have cumin powder and not seeds, I would suggest using 1/2 tsp cumin powder.


For the tahini yogurt: 
Add all of the ingredients for the tahini sauce into blender and blend until smooth.

I recommend making the tahini sauce at least a few hours in advance for the tofu to absorb all of the flavours from the rest of the ingredients. 

For the cauliflower: 
Preheat the oven to 350° and line a baking sheet with parchment paper.
In a medium bowl, toss the cauliflower with the oil and all of the spices. Evenly spread spiced cauliflower to baking sheet and bake for 45 minutes. The cauliflower should be tender but also still have a slight crunch when you bite into it. 

About half way during the cauliflower cooking, add chickpeas to the same baking sheet. 
Sprinkle a bit of salt on top. Salt bae style recommended. 

Remove cauliflower and chickpeas from oven. Portion into bowls, garnish with the sliced dates and drizzle tahini yogurt over top then serve! 


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