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A black bowl filled with roasted cauliflower, melted cheese, mushrooms, and chopped herbs, placed on a wooden table.

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
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean-Inspired
Calories: 1047
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: Roasted cauliflower keeps in the fridge for 3-4 days, though it softens once dressed. If you're prepping ahead, store the roasted florets, tahini sauce, and dates separately, then toss together and reheat the cauliflower in a hot oven to bring back some crispness before serving.

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