Is this recipe gluten-free?

This recipe is naturally gluten-free as written. When serving, just make sure to serve with your favorite gluten-free option.

Can this be made in advance?

Fo the best flavor and texture, I would recommend enjoying the fully assembled recipe the day it is made. However, you can prep different components ahead of time to make assembling this meal super simple. Make the bean spread and dressing ahead of time and store in separate airtight containers in the fridge for up to 5 days.

How would you store leftovers?

Place the cauliflower in an airtight container and store in the fridge for up to 3 days. If covered in the dressing or bean spread, I would recommend just reheating in the microwave for 1-2 minutes to warm through before enjoying. If you prepped the cauliflower separately, you can place the cauliflower back on a baking tray and reheat at 350F for 10 minutes to warm through, or place in an air fryer at 400F for 5 minutes.

Whole Roasted Cauliflower with Creamy Scallion Date Dressing

Name: Whole Roasted Cauliflower with Creamy Scallion Date Dressing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 head of cauliflower; 3 tbsp avocado oil; 2 tsp dijon mustard; 1/2 tsp Better Than Bouillon vegetable base; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp dry thyme; 1/4 tsp allspice; 1, 15oz cannellini beans or chickpeas, drained and rinsed; 1/4 cup tahini; 1 clove garlic, grated; 1-2 medjool dates, pits removed; Zest and juice of 1 lemon; 1/2 tsp red pepper flakes (optional); Kosher salt; 3-4 ice cubes; Extra virgin olive oil, as needed; 2 scallions, thinly sliced with whites and green portions separated; 4-5 medjool dates, pits removed; 2 tsp dijon mustard; 1 clove garlic, grated; 1/4 cup extra virgin olive oil; 2 tbsp white balsamic vinegar; Juice and zest of 1 lemon; 2 tbsp or more of water; 1/4 cup parsley or cilantro

Description

A whole roasted cauliflower that is roasted with a spiced oil then smothered in a creamy scallion date dressing. Easy to make and a tasty way to get in your veggies!

Ingredients

Scale

Roasted Cauliflower

1 head of cauliflower
3 tbsp avocado oil
2 tsp dijon mustard
1/2 tsp Better Than Bouillon vegetable base
1 tsp ground coriander
1 tsp smoked paprika
1 tsp dry thyme
1/4 tsp allspice

Bean Spread

1, 15oz cannellini beans or chickpeas, drained and rinsed
1/4 cup tahini
1 clove garlic, grated
1-2 medjool dates, pits removed
Zest and juice of 1 lemon
1/2 tsp red pepper flakes (optional)
Kosher salt
3-4 ice cubes
Extra virgin olive oil, as needed

Herby Date Vinaigrette

2 scallions, thinly sliced with whites and green portions separated
4-5 medjool dates, pits removed
2 tsp dijon mustard
1 clove garlic, grated
1/4 cup extra virgin olive oil
2 tbsp white balsamic vinegar
Juice and zest of 1 lemon
2 tbsp or more of water
1/4 cup parsley or cilantro

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Instructions

Roasted Cauliflower

Preheat the oven to 400°F and fit a steamer basket over a pot filled with water. Bring the water to a simmer while you prep the cauliflower.
Flip the cauliflower to expose the stems. Carefully trim the leaves and stem down, making sure the head of cauliflower remains intact. Place the cauliflower head into the steamer and steam for 6-8 minutes, or until the cauliflower is slightly tender. Transfer the cauliflower to a parchment-lined baking sheet, upright.
In a small bowl, combine the oil, mustard, bouillon paste, and spices, then whisk together. Use a pastry brush to brush the mixture all over the top of the cauliflower. Flip the cauliflower over and brush the underside to completely coat with the mixture then flip back to its upright position. Reserve the leftover mixture.
Once coated, roast in the oven on the middle rack for 20 minutes. Brush the top of the cauliflower with a little more of the remaining mixture and sprinkle with a generous pinch of salt. Return to the oven and bake for an additional 15-20 minutes, until lightly charred in some spots.

Spreads and Sauces

For the bean spread, add the beans, tahini, garlic, dates, lemon zest and juice, red pepper flakes, 1/2 teaspoon of salt, and the ice cubes to a high-speed blender. Blend on high until smooth. If the spread is too thick, you can add 1-2 tablespoon of ice cold water at a time and blend until your desired consistency is achieved.
For the dressing, add the white portion of the scallions, dates, mustard, garlic, oil, vinegar, lemon zest and juice, water, and about 1/2 teaspoon of salt to a blender cup. Blend on high until the mixture is completely smooth. If too thick, add additional water 1 tablespoon at a time while blending until desired consistency is achieved. Taste and adjust the sweetness, acidity, or salt as needed. Add the remaining scallions and parsley and pulse a few times to evenly mince.

Assemble

Spread the white bean spread or hummus on a serving plate, then transfer the baked cauliflower over top. When ready to enjoy, drizzle 1/3 of the dressing over the cauliflower, then cut and serve with your preferred protein and grain/pita for a complete meal.

Notes

You will have leftover bean spread and dressings. I like to make extra, which can then be used for other meals throughout the week. I mention this to inform you that you do not need to use up everything here. Use what you want to, then use the leftovers as you wish.

For the smoothest bean spread, check the consistency of your canned beans. In an ideal world, I would tell you to make your chickpeas from scratch, but if you don’t have the time to do that, just be mindful of the consistency of your canned beans. Crush a few beans between your fingers and see how firm, grainy they are after smooshing them. If really firm, feel free to give your beans a little boil with 1/2 tsp baking soda for 15-20 minutes to help soften them a little more. Drain, rinse, and allow to cool before blending with your other ingredients.

Tips to save time. If you’re pressed for time, feel free to buy one of the dressings/spreads. Use your favorite brand of hummus or bean based spreads. You can also prep the spread and dressing ahead of time, so that way all you need to do is prep the cauliflower when you are ready to put this meal together.