Cauliflower is such a versatile and easy ingredient. Mashed into potatoes or pureed into a soup, these hearty stalks are usually just happy to be eaten. I rarely enjoy them in their whole form, but this recipe is so easy and tasty, it would be a shame not to. These Middle-Eastern Roasted cauliflower are roasted to bring out their nutty goodness, then dressed with tahini and date syrup. The result? One of the most incredible veggie sides I’ve had to date (thanks to BB’s uncle in LA!). Try this for a non-traditional Turkey-Day side or with a quick chicken curry.
2 heads of cauliflower (I used one white and one mix of purple, green & yellow cauliflower)
3 tbs olive oil
4 tbs date syrup
4 tbs tahini
Preheat your oven to 400 degrees. Roughly chop your cauliflower into 2-inch pieces and spread them out in a baking dish. Toss in olive oil and salt & pepper, then roast for 45 minutes, until they’re golden and crispy.
When they’re out of the oven, cover the roasted florets in tahini and date syrup. Don’t have date syrup on hand? Click through for this recipe! Pop them back into the oven for a few more minutes to let all of the flavors come together. Serve warm!