Naturally nutty cauliflower is tossed with olive oil and fragrant Middle Eastern spices like za'atar, Aleppo, cumin and turmeric, and then roasted in the oven. Sweet dates are tossed in at the end before being served over a flavorful creamy sauce of tahini, herbs and pistachio nuts. Capers and lemon juice brighten this somewhat exotic -- and vegan -- dish.
I was inspired to create my Za'atar Roasted Cauliflower and Dates with Herb and Pistachio Tahini following trips to one of my favorite New York City restaurants, Zaytinya, that serves Turkish, Greek and Lebanese inspired food in a refreshingly bright, spacious and sleek space. On more than one occasion, I've order the Cauliflower Tiganites -- roasted cauliflower served over herbed tahini with pine nuts and capers. I just had to figure out how to re-create it back at home.
(Next up is to figure out how to make their divine puffy pita bread that is served with every meal alongside a simple bowl of olive oil and pomegranate molasses. Or that ground lamb Adana Kebab...)
I'm not only a fan of the restaurant, but a supporter of the significant humanitarian work that its owner and executive chef, Jose Andres leads through his organization, World Central Kitchen. WCK is oftentimes the first to the frontlines during humanitarian and community crises by providing fresh, healthy and indigenous meals. I was fortunate to work alongside WCK when they served my community during devastating flooding in 2019.
Ingredients
Za'atar Roasted Cauliflower and Dates
Herb and Pistachio Tahini
- ground za’atar
- ground Aleppo pepper
- ground turmeric
- ground cumin
- salt
- cauliflower
- extra-virgin olive oil
- pitted dates
- pistachios
- capers
- mint leaves
- lemons
- garlic cloves
- parsley
- chives
- cilantro
- preserved lemon (substitute lemon zest)
- tahini
- caper brine
- water
See recipe card for quantities.
Jump to RecipeInstructions
Preheat the oven to 375°F.
Add the first 5 ingredients in small bowl.
Stir to combine.
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.
Hint: If you have leftover Herb and Pistachio Tahini, it is fantastic as a dip for pitas, mixed in with scrambled eggs or in an omelette, or thinned with water, lemon juice and olive oil and used as a salad dressing.
Substitutions
- Cauliflower - while white is the most common cauliflower, romesco, purple or orange -- or a mixture -- will work equally as well for a colorful alternative.
- Pistachio Nuts - I love pistachios and they are "on-trend" in the culinary world right now, but pine nuts, cashews or even macadamia nuts will work as a substitute.
- Dates - substitute dried figs, prunes or raisins. I will try this with golden raisins next time.
While it never crossed my mind while preparing this, I realized that it fit all the criteria for a vegan diet. And it is gluten free!
Variations
While I served this on a platter to be served family style, it can be divided onto individual appetizer plates. Or serve it as a meat-free [Monday] entree with a side of pita bread.
I will also consider serving it as an appetizer with the cauliflower served alongside a dip of the Herb and Pistachio Tahini drizzled in olive oil and topped with the pistachios, capers and mint.
Equipment
- food processor or blender
- rimmed baking sheet
Storage
This is best served with the roasted cauliflower coming straight out of the oven. Make the Herb and Pistachio Tahini in advance. It will keep covered in the refrigerator for up to four days.
🍽️ Recipe
Za’atar Roasted Cauliflower and Dates with Herb and Pistachio Tahini
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.
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