Za’atar Roasted Cauliflower and Dates with Herb and Pistachio Tahini
Cauliflower is infused with fragrant Middle Eastern spices, tossed with dates and served over a flavorful creamy sauce of tahini, herbs and pistachio nuts. Capers and lemon juice brighten this tantalizing vegan dish.
Equipment
- blender or food processor
- rimmed baking sheet
Ingredients
- 2 Tbsp. ground za’atar
- 1 Tbsp. ground Aleppo pepper
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- ½ teaspoon salt
- 1 head cauliflower cored and cut into large florets
- 3 Tbsp. extra-virgin olive oil
- ½ cup pitted dates chopped
- Herb and Pistachio Tahini (recipe follows)
- ¼ cup chopped pistachios
- 2 Tbsp. capers chopped if large
- 1 Tbsp. chopped mint leaves
- Fresh squeezed lemon
Herb and Pistachio Tahini
- 1 garlic cloves smashed
- ¼ cup fresh chopped parsley
- ¼ cup fresh chopped chives
- 2 Tbsp. cilantro
- 3 Tbsp. pistachios
- 2 tsp. chopped preserved lemon substitute 1 tsp. lemon zest
- ¼ tsp. kosher salt or to taste
- ½ cup tahini
- 2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. extra virgin olive oil
- 2 tsp. caper brine
- ⅓ cup water plus more if needed.
Instructions
- Preheat the oven to 375°F.
- Combine the first 5 ingredients in small bowl. Arrange cauliflower in a single layer on a baking sheet. Drizzle olive oil evenly over. Sprinkle with spice mixture and toss to coat cauliflower evenly. Place in the middle of the oven and roast for 30 minutes. Remove from oven, add dates and stir turning cauliflower. Roast until the cauliflower is fork tender and light brown, about 10 more minutes.
- While cauliflower roasts, prepare Herbed Tahini. In the bowl of a food processor or a blender, blend first seven ingredients until a paste forms. Add tahini, lemon juice, olive oil, brine, and water until thick and smooth. Add more water to desired consistency.
- To serve, spread Herb and Pistachio Tahini across a medium platter or spread across four plates or low bowls. Top with cauliflower florets, sprinkle with pistachios, capers and mint. Squeeze lemon over cauliflower or serve with lemon wedges.