We’re obsessed with this cauliflower. I’ve made it three times in the last week for different people and it reports back as the favorite dish. Every brand of tahini varies in texture. I find the 365 Whole Foods brand to work well here because it’s naturally quite runny. If you need a visual, albeit on super speed, I made a Reel over on Instagram so you can see how easy this is!
TAHINI GLAZED ROASTED CAULIFLOWER
Serves 4
I’ve served this as a side with some lamb meatballs and quinoa salad, but is is a great side for just about anything. Veg friends, it is filling and textured and honestly if you just want a bowl of this on top of some greens as a meal, that works too. It is best eaten fresh out of the oven, but can be reheated as needed, it will just absorb most of the tahini coat. Fresh herbs forever. Don’t skip the parsley and mint.
Ingredients
1 large head of cauliflower
3 Tbsp. extra virgin olive oil
1 Tbsp. champagne or white wine vinegar
1 tsp. coriander
1 tsp. sea salt
1/4 tsp. cayenne or aleppo, to taste
fresh ground pepper
2 shallots, peeled and cut in wedges
4 dates, pitted and chopped small
TAHINI GLAZE
1/4 cup tahini
1 Tbsp. olive oil or sesame oil
1 Tbsp. maple syrup
2 Tbsp. lemon juice
2 Tbsp. water
salt and pepper
3 Tbsp. fresh chopped parsley
2 Tbsp. toasted sesame seeds, for garnish
1 bundle of mint, leaves removed and roughly chopped
Directions
Preheat the oven to 425’. Pull out a large rimmed baking sheet. Cut the florets away from the core, and break them into smallish, 2x2” florets. Drizzle the olive oil, vinegar, coriander, sea salt, cayenne/aleppo and toss everything with your hands to coat. Spread it in an even layer on the baking sheet and roast for 15 minutes. Pull it out, turn the heat down to 400’, add the shallots, toss everything around again so the shallots get some oil and seasoning on them, and pop the tray back in to roast for another 20 minutes.
While you’re waiting, chop up your dates into small pieces. Stir together the tahini glaze ingredients. It should look pretty thin, like a thicker salad dressing. Adjust with water, oil or lemon to get that consistency. Thickness of tahini varies by brand.
Pull the tray out of the oven, and while still hot, add the dates and toss them in. Add the tahini glaze and parsley to the warm pan and toss everything until all the tahini has coated the cauli. Transfer to your serving bowl and sprinkle with the sesame seeds and mint. Look at you go!
