Crispy Charred Tahini Cauliflower

Crispy Charred Tahini Cauliflower

YIELD: Makes 4-6 servings


For Charred Cauliflower:

1 head - cauliflower, core removed and cut into 1" florets

3 T - olive oil

1 T - Za'atar

For Tahini Sauce:

3 T - tahini, stirred smooth

2 T - olive oil

2 T - fresh lemon juice

2 T - honey

1 clove - garlic, minced

1/4 tsp. - crushed red pepper

1/4 tsp. - kosher salt

1/4 tsp. - freshly ground pepper

For the Dish:

1/4 cup - dates, diced

1/4 cup - roasted pistachios, coarsely chopped

2 T - pomegranate seeds/ariels


Preheat oven to 425°F.

Roast the cauliflower for 10-12 minutes until it begins to caramelize and char on the edges, remove from oven and set aside to cool.

Whisk together the tahini sauce ingredients in a large bowl. Add in the cauliflower, dates and 1/2 of the pistachios, toss to combine and coat the cauliflower with the sauce.

To serve, sprinkle the cauliflower with the remaining pistachios and pomegranate seeds.


Take care not to overcook the cauliflower, it will become mushy and fall apart. This dish is great served warm or room temperature.