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 Time10minutes
Cook Time45minutes
Total Time55minutes
Servings4servings
AuthorJeanne Fratello
Ingredients
1head cauliflower
1T.olive oil
1/2cuppistachiosshelled and coarsely chopped
8datessoaked if necessary to make them softer, pitted and coarsely chopped
1/8cuptahini
1 1/2tsp.chili oil
1tspdate syrupor sub 1 tsp. brown sugar (optional)
1small bunch fresh dill
1small bunch fresh mint leaves
Instructions
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.
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.)