Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts

A quick and easy way to make cauliflower delicious by roasting it at a high temperature with dates, tahini, pine nuts, and herbs. Perfect for a flavorful side dish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 250°C (500°F).

Step 2

Using your hands, break the cauliflower into smaller florets, keeping the stalks long. Toss the cauliflower and cumin with 3 tablespoons of olive oil on a rimmed baking tray and season with salt and pepper. Roast, tossing occasionally, until just starting to brown, 5-10 minutes.

Step 3

Add the dates, toss to coat, and continue roasting until the cauliflower is deeply browned and caramelized all over, and the dates are plump and starting to caramelize around the edges, 5-10 minutes more.

Step 4

Meanwhile, whisk the tahini and 2 tablespoons water together in a small bowl; season with salt and pepper.

Step 5

Toast the pine nuts in a small skillet over medium heat, shaking the pan occasionally, until the pine nuts are golden brown and smell like popcorn, about 5 minutes. Remove from the heat and let cool enough to roughly chop.

Step 6

In a small bowl, combine the pine nuts, spring onion, mint, coriander, vinegar, and the remaining 2 tablespoons olive oil; season with salt and pepper.

Step 7

Spoon the tahini onto the bottom of a large serving platter. Remove the cauliflower and dates from the oven and place them on top of the tahini. Spoon the mint mixture over and serve with any extra alongside.