Whole Roasted Cauliflower with Creamy Scallion Date Dressing

A love letter to veggies; this whole roasted cauliflower dish is deliciously seasoned and served with a creamy scallion date dressing, resting on a bed of lemony bean spread.

By @plantbasedrd

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

• 0 water for steaming
• 1 head cauliflower
• 3 tbsp avocado oil
• 2 tsp Dijon mustard
• 0.5 tsp Better Than Bouillon vegetable base
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 0.25 tsp allspice
• 0 salt for sprinkling
• 15 oz cannellini beans drained and rinsed
• 0.25 cup tahini
• 1 clove garlic grated
• 2 medjool dates pits removed
• 1 whole lemon zest and juice
• 0.5 tsp red pepper flakes optional
• 0.5 tsp kosher salt
• 3 ice cubes
• 0 extra virgin olive oil as needed
• 2 scallions thinly sliced, whites and green portions separated
• 4 medjool dates pits removed
• 2 tsp Dijon mustard
• 1 clove garlic grated
• 0.25 cup extra virgin olive oil
• 2 tbsp white balsamic vinegar
• 1 whole lemon zest and juice
• 2 tbsp water or more as needed
• 0.5 tsp kosher salt
• 2 scallion greens from sliced scallions
• 0.25 cup parsley or cilantro

Instructions

1. Preheat your oven to 400°F (200°C).
2. Fill a pot with water, place a steamer basket on top, and bring to a boil.
3. Trim the leaves and stem of the cauliflower so it can lay flat. Place it stem-side down into the steamer and steam for 6-8 minutes or until slightly tender.
4. In a small bowl, combine avocado oil, Dijon mustard, vegetable base, ground coriander, smoked paprika, dried thyme, and allspice. Whisk until well combined.
5. Brush the spice mixture all over the top and underside of the cauliflower. Place the cauliflower on a baking sheet, stem-side down.
6. Roast in the preheated oven for 20 minutes, then brush again with any remaining spice mixture, and sprinkle with a pinch of salt. Roast for an additional 15-20 minutes or until you see some charred spots.
7. While the cauliflower is roasting, prepare the lemony bean spread. Blend cannellini beans, tahini, garlic, dates, lemon zest and juice, red pepper flakes (if using), kosher salt, and ice in a blender until smooth. Add olive oil as needed for texture.
8. For the dressing, blend the white portions of scallions, dates, Dijon mustard, garlic, extra virgin olive oil, white balsamic vinegar, lemon zest and juice, water, and salt in a blender until smooth.
9. Add the green portions of the scallions and parsley to the dressing, and pulse the blender to mince.
10. Serve the roasted cauliflower on a platter with the bean spread spread underneath. Drizzle with the creamy scallion date dressing.