Roasted Cauliflower with Marinated Dates & Tahini Yogurt

Roasted Cauliflower with Marinated Dates & Tahini Yogurt

Serves 2-3 

For the Tahini Yogurt

¼ cup tahini 
2 tablespoons lemon juice 
1 tablespoon olive oil (see note)
1 ½ cups yogurt 
Water, to thin as needed 

Whisk together tahini, lemon juice, olive oil, and a big pinch of salt until smooth. Whisk in yogurt and thin with water as needed (this will depend a bit on how thick your tahini and yogurt are) - you want it to be easily spreadable but to also hold its shape when smeared on a plate. Season to taste with salt and lemon juice. Set aside until ready to use. 

Note: This sauce is delicious with spices added in, especially when they are lightly toasted in the olive oil. To do this, heat your olive oil over medium heat and add your spices (a personal favorite is ½ teaspoon roughly ground coriander seeds and ½ teaspoon nigella, also known as black caraway). Let them cook in the oil for 3-5 minutes, swirling the pan often and taking off the heat when they become fragrant. Transfer to a heat-safe bowl and let the oil cool to room temperature before using it in the recipe. 

For the Marinated Dates 

6 (40g) deglet noor dates, sliced into thin rounds
2 tablespoons (30g) olive oil 
2 tablespoons sherry vinegar 
Flaky salt 

Combine your dates and olive oil in a small saucepan or skillet over medium low heat. Once the oil starts to simmer, continue cooking for 2 minutes. Remove from heat and transfer to a bowl. Add the vinegar and a pinch of flaky salt. Set aside until ready to use, or refrigerate for up to a week for later use. Add more olive oil and vinegar as desired (these are great made into a dressing!).  

For the Cauliflower 

1 pound cauliflower, cut into 1” slices or broken into florets 
2 tablespoons olive oil 
1 tablespoon fennel seed
1 tablespoon cumin seed 

Preheat oven to 450ºF and line a baking sheet with parchment paper. 

Combine all ingredients and a few pinches of salt in a large bowl. Mix together so the cauliflower is coated with oil and the seeds. Spread out in an even layer onto prepared baking sheet. Roast for 25 minutes or until golden brown, flipping cauliflower halfway through. 

To Serve 

Roasted Cauliflower (recipe above)
Tahini Yogurt (recipe above)
Marinated Dates (recipe above)
1 handful cilantro or parsley 
Crushed toasted pistachios or almonds (optional)

Spread a layer of tahini yogurt on a serving plate, and pile your cauliflower (don’t forget all the seeds and crispy small cauliflower florets!) on top. Drizzle a few spoonfuls of dates over everything and top with herbs, nuts (if using), and a pinch of flaky salt. Enjoy warm. 

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