Roasted cauliflower steaks with date syrup, tahini, and kalamata olives
Steaks
Ukrainian cuisine
Roasting
I love cauliflower to the moon and back, but when I first saw a recipe in Bon Appétit magazine for roasted cauliflower with date syrup (from Erez Komarovsky of Calilee Cooking School in Israel), I was intrigued. <br /> <br />The combination of cauliflower with nutty-creamy tahini and sticky-sweet date syrup is a bit unexpected and very delicious. I made it my own by turning it into an entree with some additional twists: <br /> <br />I added ground cumin for depth, a generous handful of flat-leaf parsley leaves for color and crunch, and sliced kalamata olives for a salty counterpoint, and was completely hooked.
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