Whole Roasted Cauliflower with Creamy Scallion Date Dressing

Name: Whole Roasted Cauliflower with Creamy Scallion Date Dressing
Cuisine: Middle Eastern
Ingredients: 1 head cauliflower; 3 tbsp avocado oil; 2 tsp dijon mustard; 0.5 tsp Better Than Bouillon vegetable base; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dry thyme; 0.25 tsp allspice; 1 15oz can cannellini beans or chickpeas, drained and rinsed; 0.25 cup tahini; 1 clove garlic, grated; 1 to 2 medjool dates, pits removed; 1 lemon, zest and juice of; 0.5 tsp red pepper flakes (optional); Kosher salt; 3 to 4 ice cubes; Extra virgin olive oil, as needed; 2 scallions, thinly sliced with whites and green portions separated; 4 to 5 medjool dates, pits removed; 2 tsp dijon mustard; 1 clove garlic, grated; 0.25 cup extra virgin olive oil; 2 tbsp white balsamic vinegar; 1 lemon, juice and zest of; 2 tbsp or more water; 0.25 cup parsley or cilantro

Serves 1

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Whole Roasted Cauliflower with Creamy Scallion Date Dressing

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Serves 1

Directions

1Trim the cauliflower so it can lay flat.
2Give the cauliflower a quick steam.
3Prepare a spiced oil to baste the cauliflower in.
4Get the cauliflower in the oven to roast.
5Baste the cauliflower again in between roasting until it develops some nice charring.
6Prep some extra spreads and sauces, such as a homemade lemony bean spread or fluffy hummus.
7Blend up a creamy scallion date dressing to drizzle over top.
8Rest the roasted cauliflower over the spread/hummus.
9Drizzle with the creamy scallion date dressing.
10Serve with your favorite protein, grain, or any pita.

Ingredients

1 head cauliflower
3 tbsp avocado oil
2 tsp dijon mustard
0.5 tsp Better Than Bouillon vegetable base
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dry thyme
0.25 tsp allspice
1 15oz can cannellini beans or chickpeas, drained and rinsed
0.25 cup tahini
1 clove garlic, grated
1 to 2 medjool dates, pits removed
1 lemon, zest and juice of
0.5 tsp red pepper flakes (optional)
Kosher salt
3 to 4 ice cubes
Extra virgin olive oil, as needed
2 scallions, thinly sliced with whites and green portions separated
4 to 5 medjool dates, pits removed
2 tsp dijon mustard
1 clove garlic, grated
0.25 cup extra virgin olive oil
2 tbsp white balsamic vinegar
1 lemon, juice and zest of
2 tbsp or more water
0.25 cup parsley or cilantro

Equipment

oven

Tips

Serve with your favorite protein, grain, or pita to mop up the sauce.
Leftovers can be used for meals throughout the week.

Whole Roasted Cauliflower with Creamy Scallion Date Dressing

Whole Roasted Cauliflower with Creamy Scallion Date Dressing

Directions

Ingredients

Equipment

Tips

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