I’ve made a similar recipe with eggplant for a long time, but someone at one of my cooking classes didn’t like eggplant. So I came up with this variation instead to highlight the flavor combination and show people unexpected ways to use silan (date honey).
Cauliflower with Tahini and Silan
Servings
4 Servings
Ingredients
- 1 cauliflower cut into florets
- 1/4 cup olive oil
- Sea salt
- 2-3 Tbs. tahini
- Lemon juice
- 2-3 tsp. silan date honey
- Chopped parsley
- Pomegranate seeds in season or dried cranberries
- Toasted pine nuts
Instructions
- Preheat the oven to its hottest setting, 200°C/400°F.
- Put the cauliflower florets in a baking dish (prefer one that you can serve with). Don’t worry if the cauliflower is piled high or the dish looks to small since the cauliflower shrinks a lot as it cooks. Toss with the olive oil and sprinkle with salt.
- Roast until the cauliflower is tender (when your fingernail can easily enter) and the edges have browned, 15 to 20 minutes. Remove from the oven and allow to cool slightly.
- Arrange the cauliflower on a serving plate. Drizzle with lemon juice, tahini, and silan, in that order
- Garnish with chopped parsley, pomegranate seeds or cranberries and pine nuts and serve.
Leah, happy to know you like it. Thank you for sharing!
Orly
Thank you Esther for sharing. Appreciate it!
Honey is a good substitute for silan – good choice.
Orly
love cauliflower and this was really good roasted and the topping made it really good. my husband and I enjoyed this dish very much
Hi Orly,
I just made this dish for a weekday dinner, and was really surprised! It was delicious. Ottolengui has a dish that reminds me yours (roasted squash topped with tahini and a bit of zaatar and pine nus) that I usually make, but I’m definitely going to prepare yours now.
Don’t have Silan at home, so I used honey instead. I love sesame oil, so I also added a little bit on top. Very very good.
Tzivia thank you for sharing. Appreciate it. Keep enjoying the dish
I made this tonight with frozen cauliflower. And all I could say is OMG good easy and fast. But best of all practically no calories. Its a good midday snack also.
Thank you Lorraine for sharing. Appreciate it! Happy to know you loved it
Hi Kiddo323,
#2 says ” prefer one that you can serve with” it is a suggestion not everyone has this kind of baking dish.
Both ways are possible
I only use fresh vegetables but I think you can make with frozen too.
Thank you Lianessa. Appreciate your feedback.
I tried this recipe tonight, we loved it! Perfect for the winter vegetables, I used cauliflower and brocolini. The topping was pretty and delicious! I baked it in the same dish I served it in!
I’m confused about the instructions. #2 says to roast the cauliflower in a dish that can be served in. #4 says to arrange the cauliflower on a serving plate. Which is correct?
Could you make this with frozen cauliflower or broccoli? Would you thaw them first or just put in oven still frozen? Looks delicious!
TIA
Thanks for having so many vegan Jewish recipes available. Great resource! 🙂