Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts

Updated at: Thu, 17 Aug 2023 00:19:36 GMT

Step 1

Preheat the oven to 500°F.

Step 2

Using your hands, break the cauliflower into smaller florets, keeping the stalks long (this way you get some well-roasted tender parts as well as smaller, crispier parts). Toss the cauliflower and cumin with 3 tablespoons of the olive oil on a rimmed baking sheet and season with salt and pepper. Roast, tossing occasionally, until just starting to brown, 10 to 15 minutes. 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, 10 to 15 minutes more.

Step 3

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

Step 4

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

Step 5

In a small bowl, combine the pine nuts, scallions, mint, cilantro, vinegar, and the remaining 2 tablespoons olive oil; season with salt and pepper, and honey. 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.

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Crispy

Delicious

Fresh

Under 30 minutes