Roasted Cauliflower with Calabrian Chili Tahini Sauce

Oven-roasted cauliflower tossed with sweet dates and drizzled in a spicy, lemony Calabrian chili tahini sauce-your new favorite side dish.

Why You'll Love Roasted Cauliflower with Calabrian Chili Tahini Sauce

This dish hits every note-crispy roasted cauliflower, a smoky-spicy-smooth tahini sauce, and pops of sweetness from dates. It's a vibrant, flavor-packed side that's just as good as the one served at Ospi in Venice. Pairs beautifully with fish, steak, or even on its own as a vegetarian main.

Tips and Tricks

• Cut cauliflower into similar-sized florets for even roasting.
• Use a blender or food processor to get the smoothest tahini sauce texture.
• Double the sauce-it works great on grain bowls or grilled veggies later in the week.

Variations

Mix things up with these options:

• Swap dates for golden raisins or dried cherries for a different sweet note.
• Use roasted broccolini or carrots in place of cauliflower.
• Add toasted pine nuts or pistachios for crunch.

Substitutions

• No Calabrian chili? Try sambal oelek or a pinch of red pepper flakes instead.
• You can use apple cider vinegar in place of white wine vinegar.
• If you don't have tahini, try sunflower seed butter or plain Greek yogurt thinned with lemon juice.

Best Served With

• Seared lamb chops
• Grilled salmon or branzino
• Herby couscous or quinoa
• A crisp Sauvignon Blanc

How to Store Leftovers

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to re-crisp. Sauce can be kept separately for up to 5 days in the fridge.

Common Questions

Roasted Cauliflower with Calabrian Chili Tahini Sauce

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Oven-roasted cauliflower tossed with sweet dates and drizzled in a spicy, lemony Calabrian chili tahini sauce-your new favorite side dish.

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Prep Time 10 minutes mins

Total Time 35 minutes mins

Course: Side Dish

Cuisine: Mediterranean-Inspired

Calories: 1047

Ingredients Equipment Method Nutrition

Ingredients

  

For the cauliflower

• 1 cauliflower medium size
• 2 tablespoon extra virgin olive oil
• 2 tablespoon parsley leaves chopped
• 2-3 dates thinly sliced
• kosher salt and black pepper to taste

For the tahini sauce

• ¼ cup tahini
• ¼ cup water
• 2 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon white wine vinegar
• 2-3 garlic cloves roughly chopped
• 1-2 tsp finely chopped calabrian chili peppers to taste
• kosher salt and black pepper to taste

Equipment

• Sheet Pan
• Blender or food processor
• Mixing Bowls
• Paring knife

Method

 

1. Preheat oven to 400°F.
2. Remove leaves from the cauliflower. Use a paring knife to carve out the core and break into florets.
3. Toss florets in a mixing bowl with olive oil and kosher salt. Spread out on a baking sheet.
4. Roast for 20-30 minutes, flipping halfway through, until golden brown and crisp on the edges.
5. Meanwhile, prepare the sauce: Add all ingredients except water to a high-speed blender or mini food processor. Blend while drizzling in water until smooth (~1 min).
6. Adjust seasoning with salt, pepper, chili, or vinegar as needed.
7. Once cauliflower is ready, transfer to a bowl and toss with sauce and sliced dates.
8. Plate in a serving bowl and finish with parsley and flaky salt.
9. Serve immediately with extra sauce on the side.

Nutrition

Calories: 1047kcalCarbohydrates: 55gProtein: 22gFat: 90gSaturated Fat: 13gPolyunsaturated Fat: 20gMonounsaturated Fat: 53gSodium: 204mgPotassium: 2163mgFiber: 16gSugar: 20gVitamin A: 716IUVitamin C: 294mgCalcium: 241mgIron: 6mg

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