Description
A simple-to-make but spicy, flavor-packed veggie side! Recipe inspired by a dish from a local restaurant and these cauliflower steaks from Del’s Cooking Twist.
Ingredients
Scale
- 1 cauliflower
- 1 Tbs. oil
- 1 1/2 tsp. paprika
- 1 garlic clove, minced (or 1/4 tsp garlic powder)
- 4 dates, pitted and diced
- 2 Tbs. pistachios, chopped
Spicy Tahini Sauce:
- 1/3 c. tahini
- 1 lemon, juice and zest
- 1–3 tsp. sriracha sauce
- 1 tsp. paprika
- 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- Pepper (to taste)
- 1–2 Tbs. water (optional)
Instructions
- Optional: A day or two before cooking, stir together the sauce ingredients. Taste and adjust sriracha or salt as needed. Then cover and refrigerate. Making the sauce ahead of time lets the flavors meld nicely.
- 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.
- 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.
Nutrition
- Serving Size: 1 cup
- Calories: 183
- Sugar: 8 g
- Sodium: 314 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 6 g