Middle Eastern Roasted Cauliflower

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Golden Middle Eastern roasted cauliflower with date syrup and tahini, crisp edges and tender inside.

Course Side Dish

Cuisine Middle Eastern

Keyword Middle Eastern Roasted Cauliflower

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 247kcal

Author Ksenia Prints

Equipment

Baking sheet
Parchment paper
Mixing Bowl optional
Knife and cutting board
Spoon or hands for tossing

Ingredients

1 head cauliflower cut into florets
3 tablespoon olive oil
2 tablespoon date syrup
1 head garlic halved
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh thyme
Juice of ½ lemon
½ tomato for squeezing
2 tablespoon tahini
2 tablespoon almonds sliced
2 tablespoon parsley chopped

Instructions

Prepare the oven and tray

Heat your oven to 425°F and line a baking sheet with parchment. This high heat helps the cauliflower develop deep color instead of softening too quickly.

Coat the cauliflower

Place the florets on the tray. Add olive oil, date syrup, garlic, salt, pepper, and thyme. Toss until everything is evenly coated. The florets should look lightly glossy, not wet.

Spread and roast

Spread the cauliflower in a single layer with space between pieces. Roast for about 25 minutes. The edges should turn golden with some darker spots, while the centers stay tender.

Press the garlic

Remove from the oven and let it cool slightly. Squeeze the softened garlic cloves out of their skins directly onto the cauliflower. They should feel soft and spread easily.

Build the flavor

Transfer to a serving plate. Squeeze fresh tomato juice over the top, followed by lemon juice. The heat helps everything absorb into the cauliflower.

Finish and serve

Drizzle tahini over the top. Sprinkle with sliced almonds and parsley. Serve while still hot, when the edges are at their best.

Video

Nutrition