Whole Roasted Cauliflower with Creamy Scallion Date Dressing Recipe

Introduction

This whole roasted cauliflower is a stunning, flavorful centerpiece perfect for any meal. It’s tender, lightly charred, and served with a creamy scallion date dressing that adds a sweet and tangy twist. A delicious plant-based dish that’s both satisfying and elegant.

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 (15 oz) can 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 (separate whites and greens)
• 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 water
• 1/4 cup parsley or cilantro

Instructions

1. Step 1: Preheat the oven to 400°F. Fit a steamer basket over a pot of simmering water.
2. Step 2: Flip the cauliflower to expose the stems. Trim the leaves and stem carefully, keeping the head intact. Steam the cauliflower for 6-8 minutes until slightly tender. Transfer it upright onto a parchment-lined baking sheet.
3. Step 3: In a small bowl, whisk together avocado oil, dijon mustard, vegetable bouillon base, ground coriander, smoked paprika, thyme, and allspice. Brush this mixture all over the cauliflower, front and back.
4. Step 4: Roast the cauliflower on the middle oven rack for 20 minutes. Brush with a little more spice mixture, sprinkle with salt, then roast for another 15-20 minutes until lightly charred.
5. Step 5: For the bean spread, blend the beans, tahini, garlic, 1–2 dates, lemon zest and juice, red pepper flakes, 1/2 tsp salt, and ice cubes until smooth. Add cold water 1-2 tbsp at a time if too thick.
6. Step 6: For the dressing, blend scallion whites, 4–5 dates, dijon mustard, garlic, olive oil, white balsamic vinegar, lemon zest and juice, water, and 1/2 tsp salt until smooth. Adjust water for desired consistency. Pulse in scallion greens and parsley to mince evenly.
7. Step 7: Spread the bean spread on a serving plate. Place the roasted cauliflower on top. Drizzle one-third of the dressing over the cauliflower just before serving. Enjoy with your favorite protein, grains, or pita bread.

Tips & Variations

• Use chickpeas instead of cannellini beans for a slightly earthier flavor in the bean spread.
• Swap parsley for cilantro in the dressing to add a fresh, citrusy note.
• For extra spice, add a pinch of cayenne pepper to the roasting spice mix.
• Serve with grilled meats or roasted vegetables for a filling meal.

Storage

Store leftover roasted cauliflower wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Keep the bean spread and dressing in separate sealed containers for up to 5 days. Reheat the cauliflower gently in the oven at 350°F until warmed through, and serve with fresh drizzle of dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cauliflower ahead of time?

Yes, you can steam and roast the cauliflower a day ahead. Store it covered in the fridge and reheat before serving to retain its texture and flavor.

Is this recipe suitable for vegans?

Absolutely! This recipe uses only plant-based ingredients and is naturally vegan-friendly.

Whole Roasted Cauliflower with Creamy Scallion Date Dressing Recipe

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★★★★★

4.6 from 71 reviews

Whole roasted cauliflower seasoned with a fragrant blend of spices and served with a creamy, tangy scallion date dressing and a smooth cannellini bean spread. This vibrant, plant-based dish is perfect as a centerpiece for a wholesome meal or as a flavorful vegetarian main course.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Cauliflower

• 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

Bean Spread

• 1 (15 oz) can 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, to taste
• 3–4 ice cubes
• Extra virgin olive oil, as needed

Herby Date Vinaigrette

• 2 scallions, thinly sliced (separate whites and greens)
• 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 water
• 1/4 cup parsley or cilantro

Instructions

1. Prepare and Steam Cauliflower: Preheat the oven to 400°F. Fill a pot with water and fit a steamer basket over it. Bring the water to a simmer. Trim the leaves and stem of the cauliflower while keeping the head intact. Place the cauliflower in the steamer basket and steam for 6-8 minutes until slightly tender. Remove and transfer the cauliflower upright onto a parchment-lined baking sheet.
2. Make the Spiced Oil Mixture and Coat Cauliflower: In a small bowl, whisk together avocado oil, dijon mustard, vegetable base, ground coriander, smoked paprika, dry thyme, and allspice. Using a pastry brush, coat the top and underside of the cauliflower completely with the mixture. Reserve any leftover mixture.
3. Roast Cauliflower: Roast the coated cauliflower on the middle oven rack for 20 minutes. Remove, brush the top with some of the remaining spiced mixture, and sprinkle generously with salt. Return to the oven and roast for another 15-20 minutes or until the cauliflower has light charred spots.
4. Prepare the Bean Spread: In a high-speed blender, combine the drained beans, tahini, grated garlic, medjool dates, lemon zest and juice, red pepper flakes (if using), 1/2 tsp kosher salt, and ice cubes. Blend on high until smooth. Add 1-2 tablespoons of ice cold water if too thick and blend to desired consistency.
5. Prepare the Herby Date Vinaigrette: In a blender, combine the white parts of scallions, dates, dijon mustard, grated garlic, extra virgin olive oil, white balsamic vinegar, lemon zest and juice, 2 tablespoons of water, and about 1/2 tsp salt. Blend on high until smooth. Add more water 1 tablespoon at a time if needed for desired consistency. Adjust seasoning to taste. Add green scallion slices and parsley or cilantro, then pulse a few times to mince evenly.
6. Assemble and Serve: Spread the white bean spread on a serving plate. Place the roasted cauliflower on top. Drizzle about one-third of the herby date vinaigrette over the cauliflower before serving. Serve with your preferred protein and grain or pita bread for a complete meal.

Notes

• Steaming the cauliflower before roasting ensures it becomes tender on the inside while roasting develops a flavorful charred crust.
• Use a pastry brush to evenly coat the cauliflower with the spiced oil mixture for maximum flavor.
• If the bean spread or dressing is too thick, add water gradually to achieve a smooth and spreadable consistency.
• Adjust the level of sweetness in the dressings by varying the amount of medjool dates as per taste.
• This dish pairs well with grilled proteins or warm pita bread for a hearty meal.
• The recipe is naturally vegan and gluten-free, suitable for those dietary preferences.

Keywords: roasted cauliflower, vegan main dish, scallion date dressing, cannellini bean spread, plant-based recipe, Mediterranean vegetarian