Description
Roasted cauliflower with tahini and dates may look restaurant-fancy, but it’s actually super easy to make.
Ingredients
Scale
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
