I had a similar dish in a restaurant a few weeks ago, and I just couldn’t stop thinking about it. The balance of the nutty/bitter tahini with the tangy yogurt and sweet dates really brought the roasted cauliflower (which I love anyways) to the next level.

Fast forward to now, and I just couldn’t resist making this at home. Super easy to make, and in under 20 minutes no less, this is definitely making it into my regular weekday rotation.

INGREDIENTS

1 head of cauliflower, chopped into florets (broccoli works for this too!)
2 tbs canola oil
150g dates, chopped
1/2 cup walnuts
2 tbs dill, chopped
3 tbs parsley, chopped (optional)
Salt and pepper to taste

For the Tahini Yogurt Dressing:
1/2 cup plain yogurt
2 tbs tahini
1 tbs lemon juice
1 tsp onion powder
1 tsp cumin
1 tsp chopped garlic
2 tbs olive oil
Salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 400F. Toss the cauliflower with the canola oil and place on a baking sheet. Season with salt and pepper.

Roast the cauliflower for approximately 15 mins, then flip. Roast an additional 10-15 mins on the other side until the florets are starting to brown.

Meanwhile, combine all the ingredients for the Tahini Yogurt Dressing in a small bowl (a cereal bowl will do). Mix to combine.

To serve, place the Tahini Yogurt Dressing down first on the plate, then layer with the cauliflower, dates, walnuts and herbs. Serve layered all in one serving dish or divided among individual plates.

Serves 4-6