Tahini-Charred Cauliflower with Dates and Mint
Tahini-Charred Cauliflower with Dates and Mint is a beautiful way to elevate roasted cauliflower. Cauliflower is tossed in a batter of garlicky tahini before roasted, then dressed with lemon juice, morsels of sweet dates, and finished with of fresh mint and dill.
Tahini-Charred Cauliflower with Dates and Mint – Give roasted cauliflower a glow-up! Cauliflower is tossed in a batter of garlicky tahini before roasted until golden brown, then dressed with lemon juice, sweet dates, mint, and dill. This Mediterranean-inspired recipe is perfect for weeknights or entertaining, and is from In Good Health by Rachel Riggs.
I recently welcomed Rachel Riggs to the podcast to discuss her cookbook, In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life (affiliate link). In this episode, we explored Rachel’s journey and how she had to overhaul her diet in favor of more nutrient-dense, allergen aware recipes. If you have faced your own food struggles, or have ever had to omit certain food(s) from your diet, then you surely have experienced the challenge of finding nourishing food that satisfies.
Rachel’s story is especially inspiring given the number of allergens she has had to omit from her diet, and what impresses me most is how she is able to harness nutrients and flavor to create flavorful, bright, and smile-inducing dishes. When you pick up a copy of In Good Health, you wouldn’t even know that it’s an allergen-friendly cookbook! The recipes are bold, vibrant, and tempting! And this recipe for Tahini-Charred Cauliflower is prime example of what you can expect.
Roasted cauliflower is absolutely delicious, even in its simplest form. However, this recipe cleverly harnesses a few simple ingredients that elevates this humble vegetable into a restaurant-quality dish.
How to Make Roasted Cauliflower with Tahini
This roasted cauliflower recipes uses the power of tahini, garlic, and Aleppo pepper to infuse cauliflower with maximum flavor. Coat the cauliflower in the tahini batter before roasting at high heat. The result: flavorful, golden-browned cauliflower with satisfying char and crunch. Add extra layers of flavor and texture by drizzling with lemon juice and adding a sprinkle of with sweet, chewy dates. Finally fresh mint, dill, lemon zest, and sea salt adds brightness to each bite.
Listen to the Podcast with Rachel Riggs
For more healthy recipes, check out my interview with Rachel Riggs in Episode 125 of the Kitchen Confidante Podcast!
More Cauliflower Recipes
Creamy Cauliflower and Potato Soup
Tri-Color Cauliflower Salad
Baked Cauliflower Parmesan
More Tahini Recipes
Stuffed Eggplant with Meat and Tahini
Mocha Brownies
with Olive Oil and Tahini Swirl
Disclosure: I was sent a copy of In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life to review for the Kitchen Confidante Podcast Episode 125 with Rachel Riggs. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Tahini-Charred Cauliflower with Dates and Mint
Ingredients
Sauce
- 1/2 cup well-stirred tahini (80 g)
- 1 large garlic clove grated
- 1/4 teaspoon Aleppo pepper optional; see Note
- 3/4 teaspoon pink salt
Cauliflower
- 1 large head of cauliflower cut into small florets
- 1 lemon
- Handful mint leaves torn in half
- Handful dill torn into smaller bits
- 4 Medjool dates pitted and chopped (see Note)
- Maldon flake salt for sprinkling
Instructions
Sauce
- Combine all sauce ingredients in a small bowl and mix well.
- This can be made in advance so the flavors have a chance to mingle, but don’t refrigerate because it needs to be pourable.
Cauliflower
- Position a rack in the top third of your oven. Preheat oven to 500°F. Line a rimmed baking sheet with parchment paper.
- Place cauliflower florets in a large mixing bowl, then drizzle with tahini sauce. Using a rubber spatula, toss for 3 minutes, scraping from the bottom and turning the bowl, until it’s all well coated. Place florets on the prepared baking sheet, spreading them out with as much space as possible.
- Bake for 20 minutes, until charred and tender but not mushy. Remove from the oven and let the cauliflower cool for 5 minutes. Transfer to a platter.
- Using a Microplane, grate a dusting of lemon zest over cauliflower. Cut lemon in half, then add a light squeeze of juice. Top with mint, dill, and dates. Sprinkle with flake salt. Serve warm or at room temperature.
Notes
- If you are avoiding nightshades, omit the Aleppo pepper.
- Choose the drier, firmer dates from the package to use here, as they are less likely to stick together once chopped.
Nutrition
COOKBOOK
Comments