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cauliflower date

Cauliflower Date Pistachio Salad

A hearty, sweet and savory salad that combines cauliflower, dates, and pistachios with a spicy tahini dressing, garnished with mint and dill.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Jeanne Fratello


  • 1 head cauliflower
  • 1 T. olive oil
  • 1/2 cup pistachios shelled and coarsely chopped
  • 8 dates soaked if necessary to make them softer, pitted and coarsely chopped
  • 1/8 cup tahini
  • 1 1/2 tsp. chili oil
  • 1 tsp date syrup or sub 1 tsp. brown sugar (optional)
  • 1 small bunch fresh dill
  • 1 small bunch fresh mint leaves


  1. Preheat the oven to 350 degrees. Remove the stem and leaves from the cauliflower and break the florets into small pieces. Toss the pieces with olive oil, then spread out on a baking pan and roast for 30-45 minutes, or until cauliflower is lightly browned and tender. Remove from oven, let them cool for 5 to 10 minutes, and then add them to a medium bowl. Toss with the dates and pistachios.
  2. Whisk together the tahini, chili oil, and date syrup. Pour over the cauliflower mixture. Tear the dill and the mint leaves into small pieces and toss in with the salad. Serve immediately (slightly warm) or allow to sit and then serve at room temperature. (If you're going to serve it later, don't put in the pistachios and the herbs until you are ready to serve.)