Please enter the email you’re using for this account.
Submitted by Dana Amichai
This is a staple appetizer that we eat with our challah on Shabbat, along with other dips. It can be eaten with a fork, or over a piece of challah. Our family members ask us to bring it when we are together for Shabbat, and our friends often ask us for the recipe. We hope that you enjoy it as much as we do!
300 grams cauliflower (fresh or frozen)
1 Tablespoon olive oil
3.5 Tablespoons silan (date honey)
1/2 teaspoon salt
1/2 cup tahini paste (natural)
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon granulated garlic
1/4 teaspoon dried parsley
Extra silan for serving
Preheat the oven to 180 C/ 350 F.
Cut cauliflower into small (~1 inch) pieces.
Coat the cauliflower with 1 tbsp olive oil, 3.5 tbsp silan (date honey), and 1/2 tsp salt.
Spread the cauliflower on a sheet pan and roast in the oven for 30 minutes or until the cauliflower is golden. Mix the cauliflower once or twice throughout the 30 minutes.
Mix the tahini paste with the water until they are completely combined.
Add 1/4 tsp salt, 1/4 tsp granulated garlic, and 1/4 tsp dried parsley.
Pour the tahini into a shallow serving bowl. Lay the roasted cauliflower over the tahini. Drizzle generously with silan (date honey).
How Would You
Rate this recipe?
Please log in to rate
Reviews