Mediterranean Inspired
Cauliflower, Date & Almond Salad
High-heat cauliflower supplies browned savory edges against sticky dates, toasted almonds, parsley, and a lemon-tahini dressing with cumin.
6 servings · 20 minutes prep · 25 minutes cook
Ingredients
Ingredients
- 1 large cauliflower, cut into small florets
- 2 tablespoons (30 ml) olive oil
- 3/4 teaspoon fine sea salt, divided
- 1/2 cup (75 g) chopped Medjool dates
- 1/2 cup (70 g) toasted almonds, chopped
- 1 cup chopped parsley
- 1/4 small red onion, thinly sliced
- 1/4 cup (60 g) tahini
- 3 tablespoons (45 ml) lemon juice
- 1 small garlic clove, grated
- 1/2 teaspoon ground cumin
- 3 to 5 tablespoons (45 to 75 ml) cold water
Directions
Method
- Heat oven to 450°F (230°C). Toss cauliflower with oil and 1/2 teaspoon salt; roast 20 to 25 minutes, turning once, until browned and tender.
- Whisk tahini, lemon, garlic, cumin, remaining salt, and enough water for a pourable dressing.
- Toss the warm cauliflower with the dates, parsley, onion, and half the dressing. Transfer to a platter, scatter the almonds over the top, and serve the remaining dressing alongside.
