Roasted Cauliflower with Tahini

Name: Roasted Cauliflower with Tahini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 large head of cauliflower (about 3 pounds / 1.4 kg); 4 tablespoons / 60 g extra-virgin olive oil; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon red pepper flakes; 1 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1/2 of a small red onion, sliced into thin half-moons; 4 ounces / 113 g Medjool dates, pitted and torn into small pieces (about 7 dates); 2 tablespoons white wine vinegar; 2 tablespoons tahini; 1 tablespoon honey; 1/3 cup / 7g roughly chopped cilantro (or flat-leaf parsley); Handful of baby arugula; 1/2 cup / 10 g mint leaves, divided; 1/4 cup / 30 g toasted pine nuts; 3 tablespoons / 30 g toasted sesame seeds

A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious - loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.

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I’ve roasted cauliflower a thousand different ways, but this version, from Around Our Table by Sara Forte, quickly became a weeknight staple after the first time I tried it. A big head of cauliflower is cut into florets that are tossed with a spiced oil and roasted in a hot oven. Red onions and bits of dates are introduced along the way and the whole situation is tossed with lots of herbs, arugula, pine nuts, sesame seeds, and a creamy tahini dressing. It’s wildly delicious. roasted cauliflower on a platter with tahini glaze, mint, herbs, dates and more

Many of you know Sara from her o.g. food blog Sprouted Kitchen. Or maybe you’re a member of the SK Cooking Club? She’s beloved for good reason, creating wholesome, doable, family-friendly recipes while keeping it real. I told her I’d be gifting the book to all the busy parents in my life, and meant it. Here's a look at her new book, a few of the beautiful spreads, etc.

Around Our table cookbook
Her husband Hugh did all the photography for the book. You'll recognize his style from their beautiful site. I've always loved how fresh, natural, and unfussed their food always looks. Their projects always have family photos paced throughout. I remember (years ago) Sara told me, over lunch one day, that she always wanted her home to be the landing pad for her kids and their friends. That always stuck with me, a wonderful, genuine aspiration.
Title page of Sprouted Kitchen Around Our table cookbook
table of Contents pages from Around Our table cookbook by Sara Forte Sprouted Kitchen
You can see a couple examples of the gorgeous photo spreads below. And the table of contents above.
Beautiful photo spread example from Sprouted Kitchen Around Our Table cookbook

Roasted Cauliflower: Part of An Impromptu Dinner Menu

This roasted cauliflower anchored a fantastic (and simple to throw together) dinner spread when Wayne’s parents visited a couple weeks back. I made the roasted cauliflower (recipe below) the day prior and then threw together a few other easy wins for dinner the next night. Aside from the cauliflower, no component took more than five minutes of active time to make, and there wasn’t a bit left for leftovers in the end!

A Big Pile of Roasted Potatoes: I cut little potatoes in half, tossed them in a bit of olive oil and roasted them in a hot oven until tender. Whisked a bit of spicy bomba chile paste into some olive oil, and drizzled that over the potatoes on a big plate. Finished with lots of toasted sesame seeds and slivered basil.
Mustard Lentils: I covered (dried) French lentils with about 3/4-inch of water and simmered until the lentils were very tender. Then, the cooked lentils were tossed with a generous dollop (2+ tablespoons) of strong French mustard and a couple glugs of Camino red wine vinegar, and a splash of good olive oil. Seasoned with salt and pepper. Topped with canned, roasted cherry tomatoes (in oil), and slivered basil.
Hard-Boiled Eggs: I split each egg in half, sprinkled with spices( I used za’atar, but use any fave savory spice blend). Salt to taste. Drizzle with olive oil.
Roasted Cauliflower with Tahini: Recipe below. Serve at room temperature.

roasted cauliflower on a platter with tahini glaze, mint, herbs, dates and more

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Roasted Cauliflower with Tahini

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4.8 from 5 votes

Have fun experimenting with this one. Play around with the herbs you use, and be sure not to skimp. I love cilantro and use it in place of the parsley Sara calls for in the recipe. Same goes for the nuts - Sara suggests pine nuts (which I love), but toasted almond slices are also wonderful & I tend to keep them on hand. Same goes for pistachios. Enjoy!

Ingredients

1 large head of cauliflower (about 3 pounds / 1.4 kg)
4 tablespoons / 60 g extra-virgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 of a small red onion, sliced into thin half-moons
4 ounces / 113 g Medjool dates, pitted and torn into small pieces (about 7 dates)
2 tablespoons white wine vinegar
2 tablespoons tahini
1 tablespoon honey
1/3 cup / 7g roughly chopped cilantro (or flat-leaf parsley)
Handful of baby arugula
1/2 cup / 10 g mint leaves, divided
1/4 cup / 30 g toasted pine nuts
3 tablespoons / 30 g toasted sesame seeds

Instructions

Preheat the oven to 400°F / 200°C.
Cut the cauliflower florets away from the core and tear them into smaller pieces. Place them on a rimmed baking sheet.
In a small bowl, whisk together the oil, coriander, cumin, pepper flakes, salt, and pepper. Pour it on the cauliflower and toss well to coat, adding more oil if needed to be sure all the cauliflower is coated. Spread the cauliflower in an even layer and roast it for 20 minutes.
Add the onions and dates to the baking sheet and toss them in together with the cauliflower and roast for another 15 to 20 minutes, until the cauliflower is browned on the edges.
In a large mixing bowl, combine the vinegar, tahini, and honey along with 3 tablespoons / 45 ml of warm water and mix to combine.
Add the cauliflower mixture and chopped cilantro and toss to coat. Season to taste with more salt and pepper. Add the arugula and half of the mint and toss again.
Garnish with the remaining fresh mint, pine nuts, and sesame seeds. Serve warmish or at room temperature.