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).
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 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
- 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.