# Whole Roasted Cauliflower with Creamy Scallion Date Dressing

A whole roasted cauliflower is drizzled with a creamy scallion date dressing, served over a lemony bean spread, and accompanied by rice and greens.

- Total time: 45 min
- Cuisine: Middle Eastern
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Preheat the oven to 400°F (200°C).
2. Add water to a pot with a steam basket and bring it to a boil.
3. Flip the cauliflower to expose the stem and carefully trim the leaves and stem down.
4. Place the cauliflower into the steamer and steam for 6-8 minutes, or until it is slightly tender.
5. Transfer the steamed cauliflower to a baking sheet, upright.
6. In 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.
7. Brush the mixture all over the top of the cauliflower.
8. Flip the cauliflower and brush the underside to completely coat it with the mixture, then flip it back upright.
9. Reserve any leftover mixture.
10. Roast the cauliflower for 20 minutes.
11. Brush the top of the cauliflower with the remaining mixture and sprinkle with a generous pinch of salt.
12. Return the cauliflower to the oven and bake for 15-20 minutes, or until lightly charred in some spots.
13. For 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.
14. Blend the bean spread until smooth and drizzle with a little extra virgin olive oil if desired.
15. For 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.
16. Blend the dressing until smooth.
17. Add the remaining green portions of the scallions and parsley or cilantro to the dressing and pulse to mince.
18. Spread the bean spread on a plate.
19. Place the roasted cauliflower on top of the spread.
20. Drizzle the creamy scallion date dressing generously over the roasted cauliflower.
21. Garnish with fresh parsley or cilantro.

## Equipment

- pot
- steam basket
- baking sheet
- small bowl
- whisk
- blender
- grater
- knife

## 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.

## Source

- Original video: https://www.instagram.com/reel/DGCXWngMMKu/?igsh=ZXNqZWxjanlnbGcz
- Recipe page: https://www.cliprecipe.com/recipe/8d07402c-cbe3-44bf-b0d4-58c0f8c9d1bc
- Extracted: 2025-08-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt