Roasted Cauliflower Steaks with Date Syrup, Tahini, and Kalamata Olives

By Shannon
February 23, 2017
1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I love cauliflower to the moon and back, but when I first saw a recipe in Bon Appétit magazine for roasted cauliflower with date syrup (from Erez Komarovsky of Calilee Cooking School in Israel), I was intrigued.

The combination of cauliflower with nutty-creamy tahini and sticky-sweet date syrup is a bit unexpected and very delicious. I made it my own by turning it into an entree with some additional twists:

I added ground cumin for depth, a generous handful of flat-leaf parsley leaves for color and crunch, and sliced kalamata olives for a salty counterpoint, and was completely hooked.

Serves: 2 as an entree; 4-6 as a side

  • 1/4 cup olive oil
  • 1 large head cauliflower (1-1.5 lbs)
  • 1/2 teaspoon each ground cumin, salt, and ground pepper
  • 2 tablespoons tahini, thinned with 3 tablespoons water
  • 1/4 cup date syrup (see note), plus more to taste
  • 1/3 cup pitted kalamata olives, chopped
  • 1/3 cup chopped fresh herbs, such as flat-leaf parsley, mint, and/or chives
  • 1 lemon, juiced
  1. Preheat oven to 450°F and line two rimmed sheet pans with parchment paper.
  2. Place cauliflower upright on a cutting board. Cut a big slice from top to bottom, starting a little off-center so that you’re able to cut another large slice. I aim for about ¾”-1” thickness. I like to call these slices steaks. I usually only get two big steaks out of a large head of cauliflower, so go ahead and chop up the rest of the remaining cauliflower into bite-size florets.
  3. Using a pastry brush, brush both sides of cauliflower steaks with olive oil and place on baking sheet. Toss remaining florets in a bowl with a bit of olive oil, and spread out evenly on sheet pans. Shoot for a single layer.
  4. Season cauliflower to taste with cumin, sea salt, and freshly-ground black pepper. Roast until browned in places and tender, about 30-35 minutes. I rotate the pans halfway.
  5. Remove cauliflower from oven and sprinkle with lemon juice. Transfer steaks to two plates and drizzle with thinned tahini and date paste/syrup. Top with chopped olives and herbs. If you’d like, transfer remaining cauliflower to a bowl and top with additional tahini, date paste/syrup, herbs, and olives. You’ll probably need a little more of each, depending on the size of your cauliflower.
  6. Note: Date syrup is available at Middle Eastern grocery stores and some well-stocked grocery stores. Or, you can make your own with a number of recipes from the internet (like this one:

More Great Recipes: