Roasted Cauliflower with Date Syrup

By Wewah

This is a WOW! I tasted the Date Molasses by itself and thought it was just like regular molasses, but it goes so beautifully with the roasted cauliflower and tahini. There's a typo, I believe, that lists lemon juice twice . . . You only need a squeeze of fresh lemon juice at the end! Really, really good!I can see why Adam Sachs dreams about this!

Ingredients

• 1 head of cauliflower (about 2 lb.), cored and broken into florets
• 2 T olive oil plus more for drizzling
• 1/4 c tahini (sesame seed paste)
• 2 T (or more) date syrup or dark honey
• 2 t (or more) fresh lemon juice
• Kosher salt and freshly ground black pepper

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 500°. Place cauliflower on a baking sheet and toss with 2 Tbsp. olive 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 if desired.