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Roasted Cauliflower with a Lemon Tahini Dressing, Dates, Pistachios and Mint

Prep Time10 mins
Active Time25 mins
Total Time35 mins
Course: Appetizer
Servings: 4 people
Author: rylee


  • 1 head of cauliflower cut into florets
  • ¾ cup tahini
  • 1 lemon juiced
  • 1 tsp. salt more to taste
  • 1 tsp. garlic powder
  • ½ – ¾ cup warm water depending on consistency preference
  • 8 dates pitted & chopped
  • cup pistachios chopped
  • ¼ cup fresh mint chopped


  • Preheat the oven to 450°F and line a large baking sheet with parchment paper.
  • Cut the cauliflower into florets and place on the baking sheet. Toss with 2 tablespoons olive oil and 2 teaspoons salt.
  • Bake until slightly browned and tender, about 25 minutes, tossing once halfway through.
  • Make lemon tahini dressing by combining tahini, lemon, salt, garlic powder, and ½ cup warm water and whisk together. Add an additional ¼ cup warm water if you prefer a thinner dressing.
  • Remove cauliflower from the oven and transfer to a platter. Add chopped dates, pistachios, fresh mint and lemon tahini dressing and toss together and serve.