Spicy Roasted Cauliflower
Servings: 4 people
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Equipment
- 16 oz mason jar with lid
- Cutting board + sharp knife
- Baking sheet
- Spatula
Ingredients
- 1 head cauliflower
- 1 Tbsp olive oil
- 1 ½ tsp paprika
- 1 clove garlic minced
- 4 dates pitted and diced
- 2 Tbsp pistachios chopped
Tahini Sauce
- ⅓ cup tahini
- 1 lemon juice and zest
- 1-3 tsp sriracha sauce
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- 1-2 Tbsp water (optional)
Instructions
- Preheat the oven to 450 F.
- Chop the cauliflower into bite-size chunks (keeping in mind that they will shrink while they roast). Toss them on a baking sheet with oil, paprika, garlic, and salt and pepper, to taste.
- Roast at 450 F for 10 minutes. Remove them from the oven, flip them with a spatula (or just give it all a good stir), and roast for another 10 minutes, until cauliflower is soft all the way through and turning brown on the edges.
- Stir or blend together the sauce ingredients in a small bowl or glass jar.
- Use the spatula to chop the cauliflower into smaller bites, then move it all to a mixing bowl.
- Stir in the sauce, adding half at first, then stirring, then add more as necessary.
- Stir in the dates and pistachios, reserving a few for garnish.
- Place the cauliflower in a serving bowl and garnish with remaining nuts and dates. Enjoy warm or room temperature.