HARISSA ROASTED CAULIFLOWER W/ A YOGURT + DILL SAUCE

Preheat your oven to 425 degrees. For the Harissa Marinade, mix 1/4 cup tahini, 2 tbsp water, 1/2 lemon squeezed, 1 tbsp maple syrup, 1/2 tsp minced garlic, 4 tbsp harissa paste, 1 tbsp olive oil, and 1/4 tsp salt together in a large bowl. Add 1 cauliflower head florets (about 460g) to the bowl and toss well until the florets are coated. Spread the coated cauliflower evenly on a sheet pan. Roast for 18 minutes. For the last 3-4 minutes, switch to broil until nicely browned, keeping a close eye to prevent burning. While the cauliflower is baking, prepare the Yogurt Dip by mixing 3/4 cup plain Greek yogurt, 1/2 tsp minced garlic, 1/2 lemon juiced, 1/2 tbsp chopped dill, and a pinch of salt in a small bowl. Set the dip in the fridge until the cauliflower is done baking. To serve, add a dollop of the yogurt dip to a plate and spread it around. Place the roasted cauliflower on top of the yogurt and garnish with fresh dill and crushed pistachios. Enjoy!