This cauliflower with date syrup and tahini dish is, in the words of a dinner guest last Shabbat, “The best cauliflower I’ve ever had.” It’s definitely one of my dishes with date syrup and tahini.
I learned the basic ingredients from the Israeli chef Erez Komarovsky many years ago, but what he really taught me was the technique: Let the cauliflower get really roasted — some bits may even burn — before you pull it from the oven and drizzle it with silan, or date syrup, and tahini.
Three ingredients, one half hour, perfection.
Cauliflower with Date Syrup and Tahini
Ingredients
- 1 large cauliflower
- 1/3 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp tahina
- 1/2 lemon
- 1 tbsp water
- 2 tbsp silan, or date syrup
Instructions
- Preheat oven to 475 degrees F. Line a baking sheet with parchment paper. Pour half the oil over the parchment and spinkle on 1/2 the salt and pepper. Smear it around.
- Wash cauliflower and pat dry. Trim off leaves and ribs and slice them into large pieces. You're going to eat those too.
- Place the cauliflower stem side down on a cutting board. Witha. sharp knife, cut slices 1/2 inch thick. It's okay if there are crumbles…there will be crumbles.
- Place cauliflower on the baking sheet. Drizzle with remaining olive oil, salt and pepper.
- Place in oven and roast 15 minutes. Flip the pieces, turn the sheet around, and roast for another 10 minutes, or until the cauliflower begins to brown. Some pieces may char. Most will be golden.
- Meanwhile, make the tahini sauce: Place tahini in a small bowl, add water, a dash of salt and a squeeze of lemon juice. Use a whisk to blend until smooth and runny. You want the consistency of heavy, pourable cream. Add more water or tahina as necessary.
- Remove from the oven and use a spatula to transfer the cauliflower to a serving dish. Drizzle with the tahina, then with the silan. You may top with pomegranate seeds if in season, or chopped scallion greens.
Notes
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