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
Method
- Preheat oven to 400°F.
- Remove leaves from the cauliflower. Use a paring knife to carve out the core and break into florets.
- Toss florets in a mixing bowl with olive oil and kosher salt. Spread out on a baking sheet.
- Roast for 20–30 minutes, flipping halfway through, until golden brown and crisp on the edges.
- 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).
- Adjust seasoning with salt, pepper, chili, or vinegar as needed.
- Once cauliflower is ready, transfer to a bowl and toss with sauce and sliced dates.
- Plate in a serving bowl and finish with parsley and flaky salt.
- Serve immediately with extra sauce on the side.