6 Servings
45 Minutes
Allergens
Submitted by Dana Amichai
This is a staple appetizer that we eat with our challah on Shabbat, along with other dips. It can be eaten with a fork, or over a piece of challah. Our family members ask us to bring it when we are together for Shabbat, and our friends often ask us for the recipe. We hope that you enjoy it as much as we do!
Preheat the oven to 180 C/ 350 F.
Cut cauliflower into small (~1 inch) pieces.
Coat the cauliflower with 1 tbsp olive oil, 3.5 tbsp silan (date honey), and 1/2 tsp salt.
Spread the cauliflower on a sheet pan and roast in the oven for 30 minutes or until the cauliflower is golden. Mix the cauliflower once or twice throughout the 30 minutes.
Mix the tahini paste with the water until they are completely combined.
Add 1/4 tsp salt, 1/4 tsp granulated garlic, and 1/4 tsp dried parsley.
Pour the tahini into a shallow serving bowl. Lay the roasted cauliflower over the tahini. Drizzle generously with silan (date honey).
Tips:
1) Some supermarkets sell “frozen mini cauliflower” which is a great size, and does not need to be cut smaller.
2) If you are using frozen cauliflower, avoid transferring excess water onto the baking sheet when roasting.
3) Mix the tahini and water with a whisk for a quick and thorough mix.
4) If you are not serving immediately, heat the cauliflower a little bit before plating the dish.
