Preheat oven to 450 degrees. Line large baking sheet with parchment paper.
Cut head of cauliflower into florets. Toss in a large bowl with oil of your choice. Place on baking sheet and bake at 450 degrees for 25 to 35 minutes.
While cauliflower is roasting, shell and roughly chop pistachios. Cut dates into slivers. Add pistachios, dates and most of the mint leaves to the bowl you used to toss the cauliflower in oil.
Once cauliflower is done roasting to the color you prefer, add to bowl. Add 1/4 cup of so of the Harissa Cashew Cream and gently toss. Add more Harissa Cashew Cream as desired. I like this dish very creamy, others prefer it to just have a hint of the cashew cream.