Tahini Roasted Cauliflower with Dates

Tahini Roasted Cauliflower with Dates

Shivangi Rao
By Shivangi Rao
Course Appetizers, Side Dish, Vegetarian Dishes
Servings 6


  • 1 head of cauliflower or about 2-3 lbs chopped into florets
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 6-8 whole Medjool dates pitted and chopped into quarters
  • 1.5 tsp pure balsamic vinegar no sugar added
  • 3/4 red onion sliced

Ingredients for the sauce:

  • 3 tablespoons tahini I prefer Soom foods tahini
  • 1 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2-3 garlic cloves grated
  • 1/4 teaspoon salt
  • freshly cracked black pepper


  • Preheat oven to 450 degrees F.
  • Mix all ingredients for the sauce in a mixing bowl. Set aside.
  • Place chopped cauliflower florets, chopped dates, and red onions on a parchment paper-lined baking sheet.
  • Add olive oil, salt, and balsamic on top of cauliflower, onions, and dates. Use clean hands to massage into veggies.
  • Then add sauce on top and use clean hands to massage evenly into veggies.
  • Place baking sheet in the oven and bake for 25 minutes or until florets are golden brown and cooked through.
  • Garnish with parsley or fresh mint (optional) or thinly sliced almonds (optional).
  • Serve warm or room temperature.
Tried this recipe?Mention @raodyrecipes if you like it!

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