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Parve
Easy
8 Servings
Allergens 
40 Minutes
Diets
I love serving cauliflower, as it’s a great alternative to carb-heavy dishes, and it’s so adaptable to whatever you do with it. The first time I tested this dish, I ate nearly the whole thing myself! It’s that good. You’re going to love it.
32 ounces (900 grams) Beleaf Frozen Cauliflower Florets, or fresh equivalent separated into florets
1/2 teaspoon Haddar Kosher Salt
1 teaspoon paprika
a twist or 2 of dried oregano with a spice grinder
5 large Medjool dates, cut into small pieces
1 very small red onion, diced
generous handful fresh parsley, chopped, for garnish
handful of toasted slivered almonds
1 tablespoon Lieber’s olive oil
1 and 1/2 teaspoons lemon juice
1 and 1/2 teaspoons Tonnelli Apple Cider Vinegar
1 and 1/2 tablespoons Mighty Sesame Tahini
1/4 teaspoon salt
pinch pepper
Preheat oven to 400°F (200°C).
Place cauliflower florets in a large bowl and spray generously with olive oil spray. Sprinkle with salt, paprika, and oregano, and mix to make sure it’s evenly coated.
Lay on a baking sheet covered with Gefen Parchment Paper and bake in the oven for 20 minutes or until the cauliflower is tender and golden in color. (For frozen cauliflower, leave in oven about five minutes more with the oven off and the door closed.)
While the cauliflower is baking, whisk together the dressing ingredients in a small bowl and set aside.
Once cauliflower is slightly cooled, place in a large bowl along with the dates and red onion. Pour the dressing over the top and toss until coated. Taste and adjust seasoning if necessary.
Garnish with parsley and almonds.
Photography: Moishe Wulliger Food Styling: Renee Muller
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