27 October 2014

Roasted Cauliflower with Dates, Almonds, and Tahini


If summer is cobbler season, then fall is definitely roasting season. I've been roasting my way through the beginning stages of our cool weather, warming up the house just enough to take the chill out of the air as it's not quite time to turn on the heat.

This is a favorite fall/winter vegetable dish of mine, and it's past time I shared it with you - I have unintentionally been holding on to it for close to two years now. It's a typical example of my style of cooking; combining savory with sweet and always seeking a balance of tastes and textures. Small, but worthwhile details that I feel make a meal more satisfying. Plus, it's quick to come together and is festive enough to fit into any upcoming holiday meal spread. And leftovers, if you have any, are great tossed with chickpeas and/or quinoa, rolled up in a wrap or stuffed into a pita for lunch the next day.


Roasted Cauliflower with Dates, Almonds, and Tahini
Serves 4

Notes: If you do not enjoy the flavor of cilantro, use mint and parsley instead.

1 large head cauliflower (or 2 small heads:  ~580 g total)
Extra-virgin olive oil
4-5 dates, chopped
1/3 cup (46 g) slivered almonds, toasted
Generous handful cilantro, chopped
Tahini sauce (recipe below)

Preheat oven to 450 F (232 C).

Cut cauliflower and tender stems into florets and place on a rimmed baking sheet. Sprinkle with salt and pepper; drizzle with olive oil. Toss to combine and roast, tossing once, for 20 minutes.

In the meantime toast almonds in a small pan on the stove top, stirring often, until golden brown and fragrant. Chop dates and cilantro. When cauliflower is cooked immediately add to tahini sauce with dates and almond. Toss gently, sprinkle with cilantro and finish with an extra squeeze of lemon juice, if desired.

Tahini Sauce
2 Tbsp. tahini
Juice 1/2 lemon
1/8 tsp. salt + freshly ground black pepper
1 Tbsp. pomegranate molasses (or 1 tsp. honey)
1 Tbsp. extra-virgin olive oil

Mix everything together in the bottom of a large bowl. If it's too thick, add a few teaspoons of water to thin to desired consistency.

20 comments:

  1. Ooh this looks good. And lucky for me I have all the ingredients on hand. I am making this tomorrow for lunch. Thanks for sharing!

    ReplyDelete
    Replies
    1. Carolyn, thanks for your comment. It's always nice when we already have all the recipe ingredients. Sounds like you do a good job keeping your pantry/fridge stocked. ;-) Let me know how you like it!

      Delete
  2. I eat A LOT Of cauliflower over the fall and winter. A lot. And this combination of sweet and salty is right up my alley. Thanks for sharing!

    ReplyDelete
    Replies
    1. I eat a lot of it too Ksenia, roasted cauliflower is one of my favorites. Thanks for your comment!

      Delete
  3. I agree, Katie - fall is undoubtedly roasting season! This looks absolutely delicious...I am a huge fan of every single ingredient in this dish! I'm especially eyeing that tahini sauce. Thanks for sharing!

    ReplyDelete
    Replies
    1. Thanks Julia. Yes, the tahini sauce is really nice and it does a good job bringing all of the ingredients together.

      Delete
  4. Oh Katie, this looks and sounds so fantastic. I love all of the elements but have never put them altogether. A must-try recipe!

    ReplyDelete
    Replies
    1. Hi Kellie, I figured this would align with your flavor leanings. It's such a delicious combination, let me know what you think!

      Delete
  5. Mmm, Katie how pretty! I eat a lot of cauliflower and that too, roasted. I am therefore always on the hunt for new combinations and yours looks so pretty, healthful and intriguingly tasty x

    ReplyDelete
    Replies
    1. Thank you Deena! It is simple but very tasty. I don't think I could ever tire of roasted cauliflower either.

      Delete
  6. I have never roasted cauliflower before, but this looks amazing! I definitely want to try!

    ReplyDelete
    Replies
    1. Roasted cauliflower is the absolute best. Give it a go, I don't think you'll be disappointed. Thanks for stopping by Cathleen!

      Delete
  7. Roasting cauliflower is such a delicious way to prepare it, and I love that you have combined sweet and savoury! This sounds delicious Katie :)

    ReplyDelete
  8. Oh yes, I have all of these ingredients in right now! Looks fabulous! I am always sneaking tahini into my food... :)

    ReplyDelete
    Replies
    1. Yes, I am always finding ways to add tahini too. Thanks for your comment Emma!

      Delete
  9. This looks like the perfect bowl, Katie! I love roasted cauliflower, and roasted cauliflower with tahini sounds amazing.

    ReplyDelete
    Replies
    1. Hi Kristie, glad you like this. Cauliflower and tahini do go really well together.

      Delete
  10. Oh boy! This sounds awesome! I am a little obsessed with cauliflower and the awesome thing is my kids don't really like it so I get to eat as much as I want. It is one of my major pig out triggers.

    ReplyDelete
    Replies
    1. Ha! I love it Teri. If we all had cauliflower as our pig out trigger, we'd all be in a much healthier state. ;-)

      Delete

Note: Only a member of this blog may post a comment.

Cooksnaps