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Roasted Cauliflower with Red Onions, Dates, and Middle Eastern Spices

Roasted Cauliflower with Red Onions, Dates, and Middle Eastern Spices

Whether your looking for a full-flavored side dish or a hearty meatless dinner, this Middle Eastern inspired dish won't disappoint.
Prep Time
10 min
Cook Time
17 min
Yield
4-5 servings

Ingredients

  • 1 large head Cauliflower
  • 1/2 cup Red Onion, thinly sliced
  • 2 Tbsp Middle Eastern Spice Blend
  • 2 tsp Kosher Salt
  • 1/4 cup Extra Virgin Olive Oil
  • 9 Medjool Dates, pitted and sliced

Preparation

Preheat an oven to 425F.

Cut the cauliflower into medium florets and place into stainless steel bowl.

Be sure to trim well, but make use of the stem parts as well.

Add the red onion julienne, middle eastern spice blend and olive oil. (see link below for spice blend)

Toss to coat, then spread onto a sheet pan.

Roast in 425F oven for 12-15 minutes or until desired texture and color is achieved. Be sure to let edges brown and crisp but not get too dark.

Remove from oven and gently scatter in sliced dates.

Return to oven for one to two minutes.

Serve on a preheated plate with sliced dates and garnish of choice.

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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.