TURMERIC ROASTED CAULIFLOWER WITH DATES AND PINE NUTS

When the bible speaks of the Land of milk and honey, many believe that the honey the bible is referring to is date honey, called silan in Hebrew. Silan is an intense type of honey, not any sweeter than traditional honey but definitely more assertive. It will elevate most simple dishes, like granola and yogurt, or in this case, roasted cauliflower. Next time a recipe calls for honey consider going biblical and try silan instead.

  • 60ml (¼ cup) olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon crushed red pepper
  • 1 head cauliflower (halved, cored, and cut into 1-inch florets)
  • Flakey sea salt
  • 40g (¼ cup) pine nuts
  • 1 teaspoon olive oil
  • 5 Medjool dates, pitted and chopped (½ cup after chopping)
  • Silan (date honey) for drizzling
  • ¼ cup chopped mint
  1. Heat the oven to 200℃ (400℉). In a small bowl, combine the oil, cumin, turmeric, crushed red pepper. Place cauliflower florets in a large bowl, pour the seasoned oil over the cauliflower, and toss until all the florets are well coated.
  2. Place the oil-coated florets on a large rimmed baking sheet, spread the florets into one even layer, and season with salt. Bake for 20-25 minutes, until browned and tender.
  3. While the cauliflower is cooking, heat a small pan on medium heat. Toast the pine nuts in a dry pan for 1-2 minutes, then add 1 tsp olive oil, add the chopped dates and cook for an additional 30 seconds, breaking apart the dates that have a tendency to clump together as you go. Take off the heat immediately.
  4. Once the cauliflower is cooked through and tender, toss the cauliflower and date pine nut mixture together on the roasting tin and transfer everything to a serving dish. Just before serving drizzle with silan (date honey) and garnish with fresh mint.
  5. Serve warm or at room temperature. Can be made a day ahead, stored in the fridge in an airtight container. Bring back to room temperature before serving.