Turmeric Roasted Cauliflower with Tahini, Dates + Parsley
Is anyone else completely obsessed with Middle Eastern inspired food?!? It will forever and always be one of my favourite cuisine types. The spices that are typically used in this style of cooking are just so incredibly flavourful, complex + satisfying. My undying love for any and every food that incorporates tahini/dates/pickled veggies/parsley/sesame runs DEEEP.
About two weeks ago, I recall scrolling through Instagram and seeing someone mention a restaurant dish roughly along these lines, and thus the recipe was born. I essentially read all of these ingredients in the same sentence and immediately needed to eat them…hah. I’ve definitely been on a cauliflower kick as of late, but adding a few of my other favourite ingredients (HI TAHINI) really takes this dish to a level worthy of a special occasion (or just a side dish for your meal prep when you’re feeling fancy AF).
I personally think that there is no possibility whatsoever of going wrong when you roast cauliflower until it’s crispy + toasty brown, then generously drizzling it with a tahini/lemon mixture and stirring in juicy dates and handfuls of freshly chopped parsley. I mean…do I even need to say anything else?! I sincerely hope not. So with that, I’ll leave you to get COOKING! 🙂
- 1 large head of cauliflower
- 2 tbsp. olive oil
- 1 tsp. ground turmeric
- 1 tsp. sea salt, divided
- 1 tsp. garlic powder, divided
- Fresh black pepper
- 1/3 c. tahini
- 1 lemon, juiced
- 1/3 c. dates, finely chopped
- 1/2 c. fresh parsley, finely chopped
- Preheat your oven to 425 degrees. Chop the cauliflower into small, bite-sized florets and coat with 2 tbsp. olive oil.
- Sprinkle your turmeric, 1/2 tsp. salt and 1/2 tsp. garlic over your cauliflower, stirring to coat completely. Top with fresh black pepper, then transfer the florets to your baking sheet and bake for 30-40 minutes in the oven, tossing halfway through. When done, cauliflower should be nice and brown.
- While it's baking, whisk together your tahini, lemon juice, and the remaining 1/2 tsp. of salt and garlic powder. Taste and adjust seasoning as needed. Add a bit of water or more lemon juice to thin if necessary.
- Remove cauliflower from the oven and stir in your dates + parsley. Drizzle with tahini mixture and serve warm!