Tahini-Charred Cauliflower with Dates + Mint by Rachel Riggs

Hail Merry - October 1 2025

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Cauliflower florets oven-fried in nutty tahini get a squeeze of lemon, a sprinkle of fresh herbs, and a sweet pop of caramel from the Medjool dates. This is a perennial fave!

Tahini-Charred Cauliflower with Dates + Mint

SERVES 4

Sauce
1/3 cup (80 g) well-stirred tahini
1 large garlic clove, grated
1/4 teaspoon Aleppo pepper (optional; see Note)
3/4 teaspoon pink salt

Cauliflower
1 large head of cauliflower, cut into small florets
1 lemon
Handful of mint leaves, torn in half Handful of dill, torn into smaller bits
4 Medjool dates, pitted and chopped (see Note)
Maldon flake salt, for sprinkling

Sauce Combine all sauce ingredients in a small bowl and mix well.

This can be made in advance so the flavors have a chance to mingle, but don’t refrigerate because it needs to be pourable.

Cauliflower Position a rack in the top third of your oven. Preheat oven to 500°F. Line a rimmed baking sheet with parchment paper.

Place cauliflower florets in a large mixing bowl, then drizzle with tahini sauce. Using a rubber spatula, toss for 3 minutes, scraping from the bottom and turning the bowl, until it’s all well coated. Place florets on the prepared baking sheet, spreading them out with as much space as possible.

Bake for 20 minutes, until charred and tender but not mushy. Remove from the oven and let the cauliflower cool for 5 minutes. Transfer it to a platter.

Using a Microplane, grate a dusting of lemon zest over cauliflower. Cut lemon in half, then add a light squeeze of juice. Top with mint, dill, and dates. Sprinkle with flake salt. Serve warm or at room temperature.

NOTES
If you are avoiding nightshades, omit the Aleppo pepper. Choose the drier, firmer dates from the package to use here, as they are less likely to stick together once chopped.

Enjoy!