This is a recipe from the Calilee Cooking School in Israel that was in Bon Appetit. And I need to state right off the bat, I didn't find date syrup, nor did I spend much time looking for it, but molasses worked as a great substitute. I told my mom I needed an "ethnic" recipe for this month and as she was browsing through her cooking magazines she suggested this one. I'm a big fan because I'm always looking for new exciting vegetable dishes (sometimes the same ol' salad every night just gets old) and this is a cool recipe because it can be served as an appetizer or side dish. It would go really well with Missy's piroshky recipe!
Roasted Cauliflower with Date Syrup
From Bon Appetit
1 head of cauliflower (about 2 lb.), cored and broken into florets (I just bought a bag from Costco)
2 tablespoons olive oil plus more for drizzling (I used coconut oil)
Kosher salt and freshly ground black pepper
1/4 cup tahini (sesame seed paste)
2 tablespoons (or more) date syrup or dark honey (I used molasses)
2 teaspoons (or more) fresh lemon juice
- Preheat oven to 500°. Place cauliflower on a baking sheet and toss with 2 Tbsp. olive oil or coconut oil. Season with salt and pepper. Roast, tossing occasionally, until browned in spots and tender, about 20 minutes.
- Transfer cauliflower to a serving platter. Drizzle tahini and date syrup over. Sprinkle 2 tsp. fresh lemon juice over. Season to taste with sea salt. Drizzle with more olive oil and lemon juice, if desired.