Roasted Cauliflower with Dates
Let me start by saying this a copy-cat recipe that inspired me. I went to a restaurant in the area that served something similar to this as an appetizer and I was intrigued. I’d never had cauliflower and dates together before. I’m naturally adventurous with my palate so what the hell–I tried it. It was AMAZING! I wanted cauliflower and dates on everything!
I knew the recipe called for harissa, so now I was on the search. The international store is usually the first place I go when looking for something I don’t normally see at the local grocery stores. In doing my research on harissa, I found that it is super spicy and usually paired with a good quality tahini (also found at the international store) to balance the spice.
Once I got the sauce down, I knew I was golden. Roasting cauliflower–simple. I do this all time and I don’t have my cauliflower any other way. The first time I tried this recipe, I made the mistake of roasting my cauliflower, chopping the dates, and then putting the dish back in the oven. It was a gooey mess! But with everything comes trail and error so I tried again. This time I made sure to roast my cauliflower, toss the florets in the harissa tahini and let it sit for 5 minutes. I then toss in half of the chopped dates. The rest I add to the dish just before serving, along it the dill and mint.
This appetizer is perfect for just two people, but could be a great party dish if doubled or tripled.
Roasted Cauliflower with Dates
Ingredients
- 12-16 oz cauliflower
- 3-5 medjool dates
- 1/4 cup good quality tahini
- 2 tbsp olive oil
- 1/2 tsp harissa (or less depending on your spice tolerance)
- juice of 1/2 lemon
- 1/2 tsp salt
- 1 sprig mint
- 1-2 sprigs dill
- 1-2 tbsp chopped or crushed pistachios (optional)
Instructions
- Preheat oven to 425°F
- Place cauliflower florets in a large bowl and drizzle with olive oil.
- Spread cauliflower onto a baking sheet and roast for 15-20 minutes until golden brown – tossing throughout.
- Remove pits from dates and chop into chunks.
- In a small bowl, mix tahini, harissa, lemon juice, and salt. Taste and adjust to your liking.
- When caulifower is done. Remove from oven and return to large bowl and toss in half of the tahini mixture.
- Place cauliflower on serving dish and add chopped dates.
- Drizzle on remainder of tahini mixture.
- Break apart mint and dill and add to the dish. Enjoy!
