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Roasted Cauliflower Salad

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This is the perfect combination of the warm, nutty flavors of cauliflower, while the Medjool dates add a pop of natural sweetness. The lemon tahini dressing ties it all together with a creamy, zesty tang, creating a harmonious blend of earthy and bright flavors.  This vibrant dish is really perfect for any season. 

Recipe by @ the.homecooking.dietitian

Ingredients

  • 1 medium head of cauliflower
  • 7-8 pitted Medjool dates
  • 2 tbsp. olive oil
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 2 tbsp. sesame seeds
  • ¼ cup fresh parsley
  • Dressing
  • 5 tbsp. tahini
  • 1 tbsp. grated ginger
  • 2 cloves of grated garlic (optional)
  • 2 tbsp. lemon juice
  • 5 tbsp. water
  • Salt to taste

Find "Pitted Medjool Dates" in a Store

Preparation

  1. Remove leaves from your cauliflower and cut into bite-size florets. Place on parchment paper on a baking sheet. Add your olive oil and spices. Cook for 12 minutes. Flip the cauliflower and cook 12 more minutes or until it appears caramelized around the edges.
  2. Slice your dates and finely chop your parsley.
  3. Make your tahini dressing by combining all of the ingredients, but add the water last because you may decide you need less depending how thick you want the dressing to be.
  4. After the cauliflower has cooled a few minutes, add the dates, then sesame seeds, then the parsley. Last drizzle the dressing over the dish and if there is extra, leave it in a dish on the side.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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