Whole Roasted Cauliflower with Creamy Scallion Date Dressing
Directions
- 1Preheat the oven to 400°F (200°C).
- 2Add water to a pot with a steam basket and bring it to a boil.
- 3Flip the cauliflower to expose the stem and carefully trim the leaves and stem down.
- 4Place the cauliflower into the steamer and steam for 6-8 minutes, or until it is slightly tender.
- 5Transfer the steamed cauliflower to a baking sheet, upright.
- 6In a small bowl, combine the avocado oil, dijon mustard, Better Than Bouillon vegetable base, ground coriander, smoked paprika, dry thyme, and allspice, then whisk them together.
- 7Brush the mixture all over the top of the cauliflower.
- 8Flip the cauliflower and brush the underside to completely coat it with the mixture, then flip it back upright.
- 9Reserve any leftover mixture.
- 10Roast the cauliflower for 20 minutes.
- 11Brush the top of the cauliflower with the remaining mixture and sprinkle with a generous pinch of salt.
- 12Return the cauliflower to the oven and bake for 15-20 minutes, or until lightly charred in some spots.
- 13For the bean spread, add the drained and rinsed cannellini beans or chickpeas, tahini, grated garlic, pitted medjool dates, lemon zest and juice, red pepper flakes (optional), 1/2 teaspoon of kosher salt, and ice cubes to a blender.
- 14Blend the bean spread until smooth and drizzle with a little extra virgin olive oil if desired.
- 15For the dressing, add the white portion of the sliced scallions, pitted medjool dates, dijon mustard, grated garlic, extra virgin olive oil, white balsamic vinegar, lemon juice and zest, water, and 1/2 teaspoon of salt to a blender cup.
- 16Blend the dressing until smooth.
- 17Add the remaining green portions of the scallions and parsley or cilantro to the dressing and pulse to mince.
- 18Spread the bean spread on a plate.
- 19Place the roasted cauliflower on top of the spread.
- 20Drizzle the creamy scallion date dressing generously over the roasted cauliflower.
- 21Garnish with fresh parsley or cilantro.
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 can (15oz) cannellini beans or chickpeas, drained and rinsed
- 0.25 cup tahini
- 1 clove garlic
- 1 -2 medjool dates, pits removed
- 1 zest and juice of lemon
- 0.5 tsp red pepper flakes
- 0.5 tsp Kosher salt
- 3 -4 ice cubes
- as needed extra virgin olive oil
- 2 scallions, thinly sliced with whites and green portions separated
- 4 -5 medjool dates, pits removed
- 2 tsp dijon mustard
- 1 clove garlic
- 0.25 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 juice and zest of lemon
- 2 tbsp water
- 0.5 tsp salt
- 0.25 cup parsley or cilantro
Equipment
potsteam basketbaking sheetsmall bowlwhiskblendergraterknife
Tips
- You can use any leftover spreads and sauces for other meals throughout the week.
- Serve with your favorite protein, grain, or any pita to mop up the sauce.
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