Roasted cauliflower with tahini and dates may look restaurant-fancy, but it’s actually super easy to make.
In case you missed it in my newsletter or Instagram, I’ve declared this February winter vegetable month here on TNB.
We’re in the thick of winter now and it’ll be a while before anything exciting shows up at the farmers markets. So until then, I’m showing some love to the unsung-hero, taken-for-granted, quote-unquote boring vegetables: the carrots, potatoes, and cabbages of the world.
For this roasted cauliflower with tahini and dates, I was inspired by a recent restaurant outing. I was on the fence about ordering the cauliflower – since I make it at home all the time – but my friend insisted and I’m so glad she did.
The warm, crispy florets were piled on a bed of cool, creamy curried tahini and sprinkled with dried currants. The fragrant sauce combined with pops of sweetness from dried fruit made this basic roasted vegetable feel so “extra”. I instantly knew I’d have to recreate it at home.
What’s In This Recipe
This dish consists of three elements: roasted cauliflower, curried tahini sauce, and chopped Medjool dates. The cauliflower is roasted with olive oil, ground coriander, and garlic powder. The sauce consists of tahini, lemon juice, garlic, and yellow curry powder.
Roasted Cauliflower with Tahini Step-by-Step
Roast the Cauliflower: Cut a head of cauliflower into florets – then toss with oil and spices. Roast in a 425ºF oven until golden and crispy, ~25 minutes, tossing about halfway through.
Make the Sauce: While the cauliflower is happening, combine tahini, water, lemon juice, fresh garlic, yellow curry powder, and salt in a bowl. Whisk until smooth.
Assemble: Spread about a third of the sauce on a platter, pile on the cauliflower, and drizzle with the remaining sauce. Scatter the chopped dates on top.
Tips for Buying Tahini
- Tahini is a sesame seed paste widely used in middle eastern cooking. You can find it in most supermarkets today, either alongside the nut butters or in the international foods aisle.
- Be sure to read the ingredient label when purchasing tahini – the only ingredient should be sesame seeds.
- Tahini can vary in taste and texture depending on the brand. You may have to try a few before finding one you love. In my experience, middle eastern brands are the best, and the lighter the color of the tahini, the less bitter it is. Whole Foods 365 is a reliable option.
- An opened jar of tahini will last in the fridge for up to 6 months. Aside from this curried sauce, you can add it to smoothies (instead of nut butter), make this addictive cilantro sauce, or try it in desserts, like these vegan tahini brownies.
Tips for Making Tahini Sauce
Be patient when incorporating liquids into tahini. At first, you need to add enough water to emulsify the oil-water mixture. (If you add too little, the tahini will seize up; too much, and the two will separate and become goopy.)
I like to start with a one-to-one ratio of tahini to water and whisk the duo with a fork. After the sauce becomes creamy, I add more water to make the sauce more pourable. (I’m talking about whisking by hand, by the way. You won’t have any problems if using a blender.)
More veggie sides this way…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag me on Instagram @thenewbaguette with your creation.
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Roasted Cauliflower with Tahini and Dates
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Diet: Vegan
Description
Roasted cauliflower with tahini and dates may look restaurant-fancy, but it’s actually super easy to make.
Ingredients
For the Cauliflower
- 1 large head of cauliflower, cut into florets
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 pitted Medjool dates, finely diced
For the Sauce
- 1/4 cup well-stirred tahini
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1 garlic clove, crushed, grated, or finely minced
- 1/2 teaspoon yellow curry powder
- 1/4 teaspoon fine sea salt
- 4 tablespoons filtered water
Instructions
- Preheat the oven to 425ºF.
- Place the cauliflower on a large rimmed baking sheet and add the oil, coriander, garlic, salt, and pepper. Toss to coat evenly. Roast until the cauliflower is crispy, 25 to 30 minutes, tossing once halfway through cooking.
- Meanwhile, make the sauce. In a small bowl, using a fork, stir together the tahini, lemon juice, garlic, curry powder, salt, and 2 tablespoons water until smooth. Then add the remaining 2 tablespoons water and whisk again until smooth. Taste and adjust the seasonings if needed.
- To serve, spread about a third of the sauce on a serving platter and scatter the cauliflower on top. Drizzle with the remaining sauce and sprinkle with dates.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 260
- Fat: 18.9 g
- Carbohydrates: 21 g
- Fiber: 6.5 g
- Protein: 6.8 g
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