Whole Roasted Cauliflower with Creamy Scallion Date Dressing

Serves 1
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Directions

  1. 1Trim the cauliflower so it can lay flat.
  2. 2Trim the cauliflower so it can lay flat.
  3. 3Trim the cauliflower so it can lay flat.
  4. 4Give the cauliflower a quick steam.
  5. 5Give the cauliflower a quick steam.
  6. 6Give the cauliflower a quick steam.
  7. 7Prepare a spiced oil to baste the cauliflower in.
  8. 8Prepare a spiced oil to baste the cauliflower in.
  9. 9Prepare a spiced oil to baste the cauliflower in.
  10. 10Get the cauliflower in the oven to roast.
  11. 11Get the cauliflower in the oven to roast.
  12. 12Get the cauliflower in the oven to roast.
  13. 13Baste the cauliflower again in between roasting until it develops some nice charring.
  14. 14Baste the cauliflower again in between roasting until it develops some nice charring.
  15. 15Baste the cauliflower again in between roasting until it develops some nice charring.
  16. 16Prep some extra spreads and sauces, such as a homemade lemony bean spread or fluffy hummus.
  17. 17Prep some extra spreads and sauces, such as a homemade lemony bean spread or fluffy hummus.
  18. 18Prep some extra spreads and sauces, such as a homemade lemony bean spread or fluffy hummus.
  19. 19Blend up a creamy scallion date dressing to drizzle over top.
  20. 20Blend up a creamy scallion date dressing to drizzle over top.
  21. 21Blend up a creamy scallion date dressing to drizzle over top.
  22. 22Rest the roasted cauliflower over the spread/hummus.
  23. 23Rest the roasted cauliflower over the spread/hummus.
  24. 24Rest the roasted cauliflower over the spread/hummus.
  25. 25Drizzle with the creamy scallion date dressing.
  26. 26Drizzle with the creamy scallion date dressing.
  27. 27Drizzle with the creamy scallion date dressing.
  28. 28Serve with your favorite protein, grain, or any pita.
  29. 29Serve with your favorite protein, grain, or any pita.
  30. 30Serve with your favorite protein, grain, or any pita.

Ingredients

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