7 Spice Roasted Cauliflower with Tahini and Dates

7 spice roasted cauliflower with tahini and dates is about to becomes your new favorite side dish of all time.

The inspiration for this dish came from a restaurant in downtown San Diego – Herb and Wood. They had a 7 spice fried cauliflower dish with fried chickpeas, hummus, dried apricots and fried curry leaves. I LOVED the concept and decided to expand on that idea and this is what I came up with. Pretty sure I love it even more than the one I had at the restaurant at this point! The combination of flavors is everything I want in a dish!

I didn’t really know how to categorize this recipe though. Is it a side dish? A main meal (maybe with those chickpeas like the restaurant had), a salad? Maybe a little bit of each. Either way, it makes a GREAT addition to any table. Cauliflower tends to be found year round, so I’d even say this would be a great side dish from Easter to Thanksgiving and Christmas!

7 Spice Roasted Cauliflower with Tahini and Dates

Each component of this dish adds a new element that brings so much to each bite.

The roasted cauliflower:
7 spice, olive oil and salt are all you need to make this veggie sing here.

What is 7 spice?
It’s a spice blend used in many Arab dishes with a mix of cumin, allspice, cinnamon, corriander, cardamom, clove – basically every spice that begins with C haha. You can find this spice at Middle Eastern grocery stores or online. Here is one from Ziyad brand!

The date and herb mixture:
This is a fresh, sweet and slightly peppery element (from the shallots or onions) that really brings this dish to life with color, flavor and texture. The dates lend the sweetness that this dish needs, the parsley, lemon and orange add color and the citrusy zing that I love.

Tahini sauce:
Consider this like the dressing on a salad. Its hummus without the chickpeas (which is ironic bc hummus literally translates to ‘chickpeas’ in Arabic. I digress)

Pomegranate molasses and crushed pistachios
The pomegranate molasses adds a bit of a sour punch to this 7 spice roasted cauliflower with tahini and dates and the pistachios add a beautiful green hue and a bit of crunch which we all crave! It just hits all the right notes!

Whatever you make it for, this 7 spice roasted cauliflower with tahini and dates is going to be a favorite in this house and I can’t wait for you to make it in yours!

Looking for something similar? Try these!
Fuul mudammas
Freekeh salad with shrimp, corn and middle
Chicken and cauliflower makloubeh

When you make this 7 spice roasted cauliflower with tahini and dates, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!

7 Spice Roasted Cauliflower with Tahini and Dates

Spiced Cauliflower, savory tahini sauce and a sweet and fresh dressing with dates and herbs

5 from 1 vote

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Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Course Appetizer, Main Course, Side Dish

Cuisine Middle Eastern, Modern Middle Eastern

Servings 4

Ingredients

  

For the cauliflower:

• 1 large head cauliflower cut into florets
• 3 teaspoons 7 spice
• 3 Tablespoons olive oil
• Salt and pepper to taste

For the date & herb mixture:

• 2 shallots or ½ small red onion sliced thinly
• ½ bunch Italian parsley finely chopped
• 8 dates pitted and chopped small
• Zest and juice from ½ lemon
• Zest and juice from ½ orange I recommend naval or cara cara
• 2 Tablespoons extra virgin olive oil
• Salt and pepper to taste

For the tahini sauce:

• 6 Tablespoons tahini
• Zest and juice from ½ lemon
• 3-4 Tablespoons water
• Salt to taste

To finish:

• Pomegranate molasses
• Chopped pistachios

Instructions

 

• Preheat your oven to 425F
• Add your cauliflower florets to a sheet pan and toss it in the olive oil, 7 spice, salt and pepper. Be sure each piece is coated well, spread it out into one even layer and roast for 40-50 minutes or until they achieve a bit of crispiness. You can also do this step in the air fryer if you prefer.
• While the cauliflower roasts, make the date and herb mixture. Add the sliced shallots, chopped parsley, and chopped dates to a bowl. Add the zest and juice of ½ lemon, zest and juice of ½ orange, olive oil, salt and pepper. Mix well and set aside.
• Make the tahini sauce by combining the tahini, lemon zest and juice in a bowl. Mix well until it forms a thick paste. Add in the water starting with 2 Tablespoons then incorporating more until its just thick enough to form ribbons when you lift your whisk.
• At this point, the cauliflower should be ready. Combine the roasted cauliflower with the date and herb mixture and gently mix to make sure each piece of cauliflower is coated.
• This meal can fit on 2 plates or 1 platter. Add the tahini to the center of your serving dish(es) and swirl it to make a circle in the middle. Add the roasted cauliflower mixed with the dressing to the center of the tahini circle making sure the tahini can still peek through. Lightly drizzle on some pomegranate molasses around the entire plate, add one last squeeze of lemon juice, sprinkle on the chopped pistachios and enjoy!

Keyword Cranberry Sauce with Dates, Middle Eastern Side Dish, Modern Middle Eastern Food, Roasted Cauliflower, Tahini Sauce