Roasted Cauliflower Salad with Dates & Tahini
Roasting cauliflower has been my chosen mode of cooking for many years. The high heat caramelises and sweetens the florets with some crispy edges. If you are not a fan of tahini - I know I sing its praises often - you could use natural (unsweetened) yoghurt in the dressing, using ½ cup yoghurt and skipping the water.
Ingredients
- medium head of cauliflower, about 700g
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- salt and pepper
- 6-8 pitted dates, sliced
- 2 tbsp toasted sesame seeds
- large handful fresh herbs - dill, parsley and/or coriander
Tahini Ginger Dressing
- 4 tbsp tahini
- 2 tsp finely grated ginger root
- 1 tbsp lemon juice
- 1 garlic clove, finely grated (optional)
- 4-5 tbsp water
- salt and chilli sauce to taste
Instructions
- Preheat the oven to 200C (fan 180C).
- Remove the large outer leaves from the cauliflower. Chop into bite-sized florets, including the stalk.
- Place on a large oven tray, add the olive oil, spices and season well. Toss to combine then spread out in a single layer. Roast for 15 minutes, then flip the cauliflower and cook for a further 10 minutes until golden. Tip onto a shallow serving dish to cool a little.
- Slice the dates, toast the sesame seeds and chop the herbs.
- Make the tahini dressing. Combine the tahini, ginger, lemon juice, and garlic in a small bowl. Add the water a tablespoon at a time, stirring as it initially feels as if it will seize until it miraculously comes together into a smooth and creamy sauce. Season with salt and add chilli sauce to taste - or not.
- Once the cauliflower is warm, scatter over the dates, sesame seeds, and herbs. Drizzle over half of the dressing, serving with extra on the side.