Whisk until smooth. Roasted veggies have never tasted so indulgent. Add a little more oil to the pan then sizzle the chopped almonds Roasted Cauliflower Salad with Lemon Tahini Dressing. Set the oven for Roast at 350 degrees. Bake until the cheese is melty and the crust is a nice golden brown. Roast for 30 minutes, or until the cauliflower is golden … Sprinkle the cauliflower with the juice of 1 lemon, toss to combine, and roast until cauliflower is tender, 10-15 minutes longer. Coat the cauliflower with olive oil, salt, pepper and thyme. extra virgin olive oil 1 Tbsp. Keep the left over tahini dressing from this recipe and put it on everything from sweet potatoes to salads, fish, or roasted veggies, go nuts! Topped with an herbaceous tahini sauce and salty-sweet, caramelized dates and walnuts, these crispy cauliflower … Roasted cauliflower is king in our home – I make it any chance I get and usually pair if with tahini and lemon. Halve the larger florets. This was a rare recipe when the roasting time for the cauliflower was perfect. While cauliflower is roasting, prepare the dates, fresh herbs, and the tahini sauce. Serve immediately and enjoy! Next, add the dressed carrots, roasted cauliflower, pine nuts, dates & apricots. Trim the cauliflower so you get nice florets. 4 dates, pitted and chopped small. raw tahini-2 tbsp. Separate the cauliflower into florets. The rich flavors of the tahini, ginger, and cinnamon combine incredibly with the sweetness from the roasted cauliflower and the dates! Enjoy! Roasted Cauliflower with Dates, Almonds, and Tahini Serves 4. Lentils and cauliflower make it nourishing enough for dinner, while roasted almonds add some crunch. As an appetizer, side dish, or entree, you will love this recipe as much as I do. -2 tbsp. Za’atar Roasted Cauliflower is an incredibly simple, yet upscale, Mediterranean side dish. In a large metal pan, toss the cauliflower with the olive oil and the soy sauce. For the harissa tahini sauce: In a small bowl, whisk the tahini with lemon zest and juice, olive oil, harissa, paprika, salt and pepper. TAHINI GLAZE. Store-bought za’atar seasoning gives this roasted cauliflower a zesty and citrusy flavor. 1/3 c. tahini 1 lemon, juiced 1/3 c. dates, finely chopped 1/2 c. fresh parsley, finely chopped Instructions. Roasted veggies have never tasted so indulgent. Lentils and cauliflower make it nourishing enough for dinner, while roasted almonds add some crunch. 1 large head cauliflower (or 2 small heads: ~580 g total) Extra-virgin olive oil; 4-5 dates, chopped; 1/3 cup (46 g) slivered almonds, toasted; Generous handful cilantro, chopped; Tahini sauce (recipe below) How to prepare: Heat the oven to 375°F. It's so good and your meals for the rest of the week will thank you. Add the dates, toss to coat, and continue roasting until the cauliflower is deeply brown and caramelized all over and the dates are plump and starting to caramelize around the edges, 10 minutes more. Chop the cauliflower into small, bite-sized florets and coat with 2 tbsp. For this dish, I’ve roasted a whole Cauliflower head with olive oil and a generous amount of Za’atar spice blend. - Once cauliflower is roasted, spoon it onto a serving platter; drizzle over top a generous amount of the harissa tahini sauce (serve any leftover portion alongside as extra), and sprinkle over the dates, pistachios, and the herbs or micro greens, and serve immediately while warm. This roasted cauliflower salad recipe cooks cauliflower to nutty sweet perfection. In a bowl, combine the cauliflower florets with the olive oil, zaatar, salt and black pepper. sea salt 1/4 tsp. Plate your cauliflower and mix in the fresh dates, then drizzle the harissa tahini sauce and top with fresh herbs. This recipe is loaded with antioxidants, vitamins and more animal-free protein and is also a great entrée salad too. Make sure that the oil and the soy sauce is evenly distributed amongst the cauliflowers. Drizzled with tahini sauce and sprinkled with sesame seeds and cilantro, this side dish is … In a medium bowl, whisk together the tahini, … champagne or white wine vinegar 1 tsp. This wonderful Middle Eastern-style salad is redolent with warm spices. Add sweet caramel-y dates, fresh mint, crunchy pine nuts, and salty feta for a refreshing salad perfect for your next weeknight dinner or friends gathering. I’d never thought to pair it with dates, but the combination is extraordinary. Mix the roasted or grilled cauliflower and red peppers with the chopped dates. Tahini Harissa Roasted Cauliflower. 1/4 cup tahini 1 Tbsp. The dates were a great counterpoint- and delicious roasted! Not only is tahini roasted cauliflower easy to make, but it also reheats well for lunch the next day. 1 large head of cauliflower 3 Tbsp. Galilee’s Delicacy 100% Dates Silan. In an over-proof pan, place the cauliflowers on a silpat sheet or baking sheet. While the cauliflower is cooking prepare the dressing. Meanwhile, whisk the tahini and 2 tablespoons water together in … Baby spinach would also work, as would finely chopped kale, but both will likely be a bit more expensive. Our Tahini Harissa Roasted Cauliflower combines colorful cauliflower, raw pistachios, Medjool dates, fresh mint and fresh dill; all drizzled with a slightly spicy Tahini Harissa sauce. Top the cauliflower steaks with the diced dates and chopped pistachios, and bake for another 15-20 minutes until tender and cooked through. This healthy Mediterranean cauliflower salad is filled with plant protein and flavors of dates, feta, almonds, cinnamon and tahini. Ingredients. Preheat your oven to 425 degrees. In a small bowl, whisk together the tahini, lemon, oil and garlic. The lemon tahini dressing has a slight spicy note that pairs well with the warm cinnamon flavors of the cauliflower. The dressing is made from lemon that is roasted with the cauliflower, to bring out it’s natural sweetness, olive oil, garlic, cumin and a touch of tahini. Preheat the oven to 220°C/200°C fan. 1 Roast cauliflower. Line an oven-safe tray with baking parchment. To make the sauce, whisk all of the ingredients together in a small bowl until smooth. Take it out, adding a couple pinches of undressed carrots to add some brightness to the color, followed by a drizzle of the remaining tahini sauce and a generous sprinkle of fresh herbs. 1 Head Cauliflower 3 Pitted Dates, chopped 1/4 Cup Toasted Pine Nuts 1 Tbsp Avocado Oil 2 Tbsp Lemon Juice By Kris Kelly Published: April 2, 2018. The result after several tries is delicious. Of course, you can add roasted tahini cauliflower to a bowl of quinoa, brown … olive oil or sesame oil 1 Tbsp. Pour the mixture onto a lined oven tray. Add in the Salad Greens (3 cups) , cauliflower, cooked lentils, toasted almonds, Medjool Dates (10) , and Red Onion (1) . Partnering with the sumac roasted cauliflower is a salad of chickpeas, red onion, Medjool dates, mint and parsley. Then topped it with an amazing Golden Tahini Harissa Sauce and added chopped dates to accent the dish. cayenne or aleppo, to taste fresh ground pepper 2 shallots, peeled and cut in wedges. Topped with an herbaceous tahini sauce and salty-sweet, caramelized dates and walnuts, these crispy cauliflower steaks are just the veggie side that you've been looking for. Cut the cauliflower into bite-size florets, season with salt, then place on the bake sheet and cook for 25-35 minutes until lightly browned around the edges. Notes: If you do not enjoy the flavor of cilantro, use mint and parsley instead. coriander 1 tsp. One head of cauliflower makes 2 servings for me. I love this Roasted Cauliflower (or Broccoflower) Salad with Lentils and Dates. 10 dates, pitted and chopped ... whisk the tahini with the lemon juice, honey, the remaining 1 tablespoon of olive oil and 2 tablespoons of water until smooth. Step 11 Drizzle it with the tahini dressing. Either pour the lemon harissa tahini sauce onto the cauliflower, peppers and dates and mix together in a bowl, or plate the veggies and dates and drizzle the harissa tahini sauce over the veggie dish. Other Salad Greens to Use: Parsley is a great green to use for salads because it’s cheap and the presence is subtle enough to not over power the cauliflower and chickpeas. olive oil. Mix well. 3-5 dates, finely diced⁠ 3 Tbsp chopped pistachios⁠ 2 cloves garlic, minced⁠ ⁠ ⅓ cup tahini⁠ 2-3 tbsp olive oil⁠ 3-4 tbsp water⁠ Zest from 1 lemon⁠ Juice from ½-1 lemon, to taste⁠ ½ tsp salt⁠ 1 Tbsp + ½ tsp harissa paste⁠ Fresh chopped mint, to garnish⁠ Arrange the cauliflower in a single layer on a large baking sheet. Roast for 20-25 min or …