This new take on roasted cauliflower is a showstopping number with crunchy pistachios and fragrant mint and dill. A creamy, lemony tahini sauce brings the whole dish together. Serve this with roast chicken or lamb, or even as a single item for lunch.

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes

Ingredients

6-8 tablespoons of coconut oil or avocado oil (depends on cauliflower head size)
1 teaspoon cardamom
1 teaspoon garlic powder
1 teaspoon salt
1 head of cauliflower, chopped into florets
¼ cup pistachios
¼ cup chopped fresh mint
3 tablespoons chopped fresh dill
1 batch Lemon Tahini Sauce (optional)

Directions

1. Preheat oven to 450 F (232 C).

2. Combine the avocado oil with the cardamom and salt. Rub the cauliflower all over with the oil mixture.

3. Place on a parchment lined baking sheet and roast for 20-25 minutes.

4. Meanwhile, make a batch of my Lemon Tahini Sauce.

5. Remove the cauliflower from the oven and let it cool slightly.

6. Arrange it on a platter and top with pistachios, fresh mint and dill. Serve with the tahini sauce if desired.