Whole Roasted Cauliflower with Scallion Date Dressing
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
Spread
- 15 oz cannellini beans or chickpeas
- 1/4 cup tahini
- 1 clove garlic
- 1-2 medjool dates
- Zest and juice of 1 lemon
- 1/2 tsp red pepper flakes (optional)
- Kosher salt
- 3-4 ice cubes
- Extra virgin olive oil
Dressing
- 2 scallions
- 4-5 medjool dates
- 2 tsp dijon mustard
- 1 clove garlic
- 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
Preparation
Preheat the oven to 400F and add water to a pot with a steam basket, bringing it to a boil.
Flip the cauliflower to expose the stems, trim the leaves and stem, place it in the steamer, and steam for 6-8 minutes until slightly tender, then transfer to a baking sheet upright.
In a small bowl, combine the oil, mustard, bouillon paste, and spices, whisk together, brush the mixture all over the cauliflower, flip to coat the underside, then flip back upright and reserve any leftover mix.
Roast for 20 minutes, then brush the top with the remaining mixture, sprinkle with a generous pinch of salt, and roast for another 15-20 minutes until lightly charred in some spots.
Spread
Add the beans, tahini, garlic, dates, lemon, pepper, salt, and ice to a blender and blend until smooth, drizzling with a little oil if desired.
Dressing
Add the white portion of the scallions, dates, mustard, garlic, oil, vinegar, lemon, water, and salt to a blender cup and blend until smooth.
Add the remaining scallions and parsley and pulse to mince.
