30 minutes
A delightful recipe featuring roasted cauliflower and dates, topped with a tahini sauce and garnished with pine nuts and fresh herbs.
Cauliflower Head, sliced into ½-inch steaks
each
Cumin Seed
teaspoons
Olive Oil, divided
tablespoons
to taste
Black Pepper, freshly ground
to taste
Medjool Dates, pitted and halved
each
tablespoons
tablespoons
Pine Nuts, toasted
cups
Scallions, thinly sliced
each
Mint, coarsely chopped
cups
Fresh Cilantro, leaves and stems, coarsely chopped
cups
tablespoons
1. Roast the Cauliflower
Preheat your oven to 500°F. Toss cauliflower steaks with cumin seeds and 3 tablespoons of olive oil. Season with kosher salt and black pepper. Spread on a baking sheet and roast in the oven for 10 to 15 minutes until it starts to brown.
2. Add Dates and Continue Roasting
Add the halved dates to the baking sheet with the cauliflower and return to the oven. Roast for another 10 to 15 minutes until the dates are softened.
3. Prepare Tahini Sauce
Whisk together tahini and water in a small bowl until smooth. Season with a pinch of salt and pepper.
4. Toast Pine Nuts
Toast pine nuts in a skillet over medium heat for about 5 minutes, stirring frequently until golden and aromatic.
5. Make Herb Mixture
Combine chopped pine nuts with sliced scallions, chopped mint, chopped cilantro, vinegar, and remaining 2 tablespoons of olive oil. Season with salt and pepper.
6. Assemble and Serve
Spread the tahini sauce on a serving platter. Arrange the roasted cauliflower and dates over the tahini, then sprinkle the herb mixture on top.
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