Description
This whole roasted cauliflower recipe features a beautifully spiced and tender cauliflower head, roasted to perfection and smothered in a creamy, flavorful scallion date dressing. Accompanied by a smooth white bean spread, it’s an easy, nutritious, and delicious way to enjoy vegetables, perfect for a vegetarian main or side dish.
Ingredients
Roasted Cauliflower
- 1 head of cauliflower
- 3 tbsp avocado oil
- 2 tsp dijon mustard
- 1/2 tsp Better Than Bouillon vegetable base
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp dry thyme
- 1/4 tsp allspice
Bean Spread
- 1, 15oz can cannellini beans or chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 clove garlic, grated
- 1–2 medjool dates, pits removed
- Zest and juice of 1 lemon
- 1/2 tsp red pepper flakes (optional)
- Kosher salt, to taste (approximately 1/2 tsp)
- 3–4 ice cubes
- Extra virgin olive oil, as needed
Herby Date Vinaigrette
- 2 scallions, thinly sliced separating whites and greens
- 4–5 medjool dates, pits removed
- 2 tsp dijon mustard
- 1 clove garlic, grated
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- Juice and zest of 1 lemon
- 2 tbsp or more water
- 1/4 cup parsley or cilantro
Instructions
- Prepare and Steam Cauliflower: Preheat your oven to 400°F (200°C). Fill a pot with water and fit a steamer basket over it, bringing the water to a simmer. Trim the leaves and stem of the cauliflower carefully, keeping the head intact. Place the cauliflower into the steamer basket and steam for 6-8 minutes until slightly tender. Transfer it upright onto a parchment-lined baking sheet.
- Make Spiced Oil and Coat Cauliflower: In a small bowl, whisk together avocado oil, dijon mustard, vegetable bouillon base, ground coriander, smoked paprika, dry thyme, and allspice. Using a pastry brush, thoroughly coat all sides of the steamed cauliflower with this spiced oil mixture. Reserve any leftover mixture for later.
- Roast the Cauliflower: Roast the coated cauliflower on the middle rack of the oven for 20 minutes. After 20 minutes, brush a bit of the remaining spiced mixture on the top and sprinkle with a generous pinch of salt. Return to the oven and roast for an additional 15-20 minutes until browned and slightly charred in spots.
- Prepare the Bean Spread: In a high-speed blender, combine the cannellini beans or chickpeas, tahini, grated garlic, 1-2 dates, lemon zest, lemon juice, red pepper flakes if using, 1/2 tsp kosher salt, and 3-4 ice cubes. Blend on high until smooth. If too thick, add 1-2 tablespoons of ice-cold water gradually, blending until desired consistency is achieved. Adjust seasoning as needed.
- Make the Herby Date Vinaigrette: In a blender, combine the white portions of scallions, 4-5 medjool dates, dijon mustard, grated garlic, olive oil, white balsamic vinegar, lemon zest and juice, 2 tablespoons water, and 1/2 teaspoon salt. Blend until completely smooth. If dressing is too thick, add water one tablespoon at a time until reaching desired consistency. Taste and adjust sweetness, acidity, or salt. Add the green parts of the scallions and parsley (or cilantro) and pulse a few times to mince evenly into the dressing.
- Assemble and Serve: Spread a generous layer of the bean spread on a serving plate. Carefully place the roasted cauliflower on top. Drizzle about one-third of the herby date vinaigrette over the cauliflower when ready to serve. Slice portions of cauliflower and serve alongside preferred protein and grain or pita bread for a complete meal.
Notes
- You will have leftover bean spread and dressing; these keep well in the fridge and can be used for other meals throughout the week.
- For the smoothest bean spread, check the texture of your canned beans. If very firm, boil them briefly with 1/2 teaspoon baking soda for 15-20 minutes, then drain and cool before blending.
- If short on time, pre-made hummus or store-bought dressings can be used as substitutes.
- Spread and dressing can be made ahead to save time when preparing the cauliflower.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian, Mediterranean-inspired
