Plant Based RD· by Catherine Perez

Whole Roasted Cauliflower with Creamy Scallion Date Dressing

Name: Whole Roasted Cauliflower with Creamy Scallion Date Dressing
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4, 4 servings
Cuisine: american
Ingredients: 1 head of cauliflower; 3 tbsp avocado oil; 2 tsp dijon mustard; 1/2 tsp Better Than Bouillon vegetable base; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dry thyme; 1/4 tsp allspice; 1, 15oz cannellini beans or chickpeas, drained and rinsed; 1/4 cup tahini; 1 clove garlic, grated; 1-2 medjool dates, pits removed; Zest and juice of 1 lemon; 1/2 tsp red pepper flakes (optional); Kosher salt; 3-4 ice cubes; Extra virgin olive oil, as needed; 2 scallions, thinly sliced with whites and green portions separated; 4-5 medjool dates, pits removed; 2 tsp dijon mustard; 1 clove garlic, grated; 1/4 cup extra virgin olive oil; 2 tbsp white balsamic vinegar; Juice and zest of 1 lemon; 2 tbsp or more of water; 1/4 cup parsley or cilantro

Nutrition Facts

Per serving · recipe makes 4 · 1h 10m total

Servings

Calories

30% of a 2,000 cal day

598KCAL

Protein

12g25% DV

% DAILY VALUE

Total Fat38g

49%

Saturated5g

25%

Unsaturated33g

—

Total Carbs56g

20%

Fiber10g

37%

Total Sugars26g

—

incl. Added Sugars0g

Starch19g

—

Sodium700mg

30%

% Daily Value is based on a 2,000 calorie day.

A whole roasted cauliflower head seasoned with warm spices and olive oil, then dressed with a creamy tahini-date sauce brightened by scallions and lemon. It's a vegetarian main that's visually impressive and substantial enough to anchor a meal.

Ingredients

4 SERVINGS

Roasted Cauliflower

1cauliflower
3 tbspavocado oil
2 tspdijon mustard
½ tspBetter Than Bouillon vegetable base
1 tspground coriander
1 tspsmoked paprika
1 tspdry thyme — dried
¼ tspallspice

Bean Spread

1 cancannellini beans — drained, rinsed, 15 oz, or chickpeas
¼ cuptahini
1garlic — grated
1–2medjool dates — pitted
1lemon — zest, juice
½ tspred pepper flakes — optional
Kosher salt
3–4ice cubes
Extra virgin olive oil — as needed

Herby Date Vinaigrette

2scallions — whites and green portions separated, thinly sliced
4–5medjool dates — pitted
2 tspdijon mustard
1garlic — grated
¼ cupextra virgin olive oil
2 tbspwhite balsamic vinegar
1lemon — juice and zest
2 tbspwater
¼ cupparsley — or cilantro

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 10m total

Read the method on Plant Based RDCatherine Perez’s original page

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mainamericanroastdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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