Preheat your oven to 425F

Add your cauliflower florets to a sheet pan and toss it in the olive oil, 7 spice, salt and pepper. Be sure each piece is coated well, spread it out into one even layer and roast for 40-50 minutes or until they achieve a bit of crispiness. You can also do this step in the air fryer if you prefer.

While the cauliflower roasts, make the date and herb mixture. Add the sliced shallots, chopped parsley, and chopped dates to a bowl. Add the zest and juice of ½ lemon, zest and juice of ½ orange, olive oil, salt and pepper. Mix well and set aside.

Make the tahini sauce by combining the tahini, lemon zest and juice in a bowl. Mix well until it forms a thick paste. Add in the water starting with 2 Tablespoons then incorporating more until its just thick enough to form ribbons when you lift your whisk.

At this point, the cauliflower should be ready. Combine the roasted cauliflower with the date and herb mixture and gently mix to make sure each piece of cauliflower is coated.

This meal can fit on 2 plates or 1 platter. Add the tahini to the center of your serving dish(es) and swirl it to make a circle in the middle. Add the roasted cauliflower mixed with the dressing to the center of the tahini circle making sure the tahini can still peek through. Lightly drizzle on some pomegranate molasses around the entire plate, add one last squeeze of lemon juice, sprinkle on the chopped pistachios and enjoy!