Preheat oven to 450 degrees. Line baking sheet with parchment. Toss cauliflower florets in oil of your choice and place on baking sheet. Bake for 25-35 minutes until desired level of color is achieved.
While cauliflower is roasting, shell and roughly chop pistachios. Cut dates into slivers. Add these both to the bowl you used to toss the cauliflower in oil. Add most of the mint leaves to the bowl, reserving a few for garnish.
When cauliflower is done roasting, add it to the bowl. Add about 1/4 cup of the Harissa Cashew Cream and toss gently. If you like the dish a bit more creamy, add more sauce a Tablespoon or two at a time.
Serve immediately. Garnish with a few reserved mint leaves.
Harissa Cashew Cream recipe can be found here: https://injohnnaskitchen.com/2017/09/harissa-cashew-cream-gluten-free-dairy-free-vegan/