Roasted Cauliflower with Date-Honey-Tahini Sauce (or not)
Since nearly every vegetable tastes better when roasted with a good drizzle of olive oil and a healthy pinch of salt, it makes sense that cauliflower is practically addictive prepared this way. The date-honey-tahini sauce isn’t really necessary but it takes this whole thing right over the top, something I think we all need to do once in a while, even on a weekday.
Therefore I give you this glorious side dish. It also makes a great party snack: serve the cauliflower at any temperature with the sauce as a dip, sprinkled with a few pomegranate seeds if you like.
Roasted Cauliflower with Date-Honey-Tahini Sauce
1 large Cauliflower, broken into medium florets
1/4 cup Olive Oil
1 teaspoon Salt
Preheat the oven to 400°. In a large bowl or directly on a large baking sheet, toss the cauliflower with the olive oil and salt. Roast for 45 minutes to an hour, stirring occasionally, until tender and well browned. Serve with the date-honey-tahini sauce.
For the Sauce:
1/4 cup Tahini
1/2 cup Water
1/2 teaspoon Salt
1 tablespoon Honey
2 Medjool Dates, pitted or 6 regular Dates, soaked in warm water for ten minutes
Combine all ingredients in a blender and blend until very smooth. This will keep for at least a week if refrigerated and makes a delicious dip for vegetables or sauce for your lunch wrap!