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Tahini-Charred Cauliflower with Dates and Mint

Give roasted cauliflower a glow-up! Cauliflower is tossed in a batter of garlicky tahini before roasted, then dressed with lemon juice, sweet dates, mint, and dill. This Mediterranean-inspired recipe is perfect for weeknights or entertaining,
Tahini-Charred Cauliflower garnished with dates, mint, dill, and lemon zest, on a serving platter.
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5 from 1 vote
Course Salad, Side Dish
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 306kcal
Author Liren Baker

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

Recipe reprinted with permission from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life by Rachel Riggs (Figure 1 Publishing, 2025).
Notes from author Rachel Riggs:
  • 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

Calories: 306kcal | Carbohydrates: 38g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 512mg | Potassium: 975mg | Fiber: 8g | Sugar: 21g | Vitamin A: 99IU | Vitamin C: 117mg | Calcium: 113mg | Iron: 3mg
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