Roasted Cauliflower

Instructions

1. 1

   Pre-heat oven to 450 degrees. Add Cauliflower florets to a non-stick baking sheet. Drizzle with 1/4 cup of Kosterina Everyday EVOO. Season with Za’atar, Salt, and Pepper. Toss toss to combine, ensuring every piece of Cauliflower is well coated.• Bake Cauliflower at 450 degrees for 10 minutes before dropping the temperature to 425 and baking for an additional 10 minutes.

2. 2

   Remove Cauliflower from oven and flip each floret. Bake for another 10 minutes until brown and crispy.

3. 3

   While Cauliflower is baking, mix together the Tahini sauce by adding Tahini, Lemon Juice, Original EVOO, Water, and minced Garlic to a bowl and whisk. Set aside.

4. 4

   Remove pits from Dates by cutting in half. Cut each date into 4-6 pieces. Set aside.

5. 5

   On a serving dish, spread your tahini sauce as the base for your roasted Cauliflower. Layer on Cauliflower and chopped Dates. Top with additional sauce and sprinkle with Roasted Pumpkin Seeds and Parsley. Serve warm.