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Roasted Whole Cauliflower with Pistachio & Dates


If you haven’t tried whole roasted cauliflower, you’ll be amazed at how rich in flavour it is. Beautiful as a side, it also makes a stunning and filling main.

Serves: 2 as main, 6 as side 



3 tbsp Pusateri’s Delicato Extra Virgin Olive Oil 
2 tbsp lemon zest
2 tbsp lemon juice
1 tbsp The Epicentre Zaatar spice
1 tsp honey
1 tsp tamari or soy sauce 


1 head cauliflower, greens removed
3 tbsp
Pusateri’s Delicato Extra Virgin Olive Oil
1 tsp Diamond Crystal Kosher Salt
½ cup
dried dates, pits removed
¼ cup
pistachios, chopped
1 tbsp honey
1 tbsp lemon juice
2 tbsp chopped fresh parsley


1. Combine marinade ingredients in a bowl and whisk well.

2. Place the whole head of cauliflower in a large Ziploc bag and pour in the marinade. Marinate for two hours at room temperature or four hours in the fridge.

3. Preheat oven to 425°F.

4. Place the marinated cauliflower in a casserole dish, drizzle with the olive oil and sprinkle with kosher salt.

5. Bake for 20 minutes, basting after 10 minutes.

6. Add the dates to the dish and continue to bake for an additional 20 minutes–again, basting halfway through.

7. In a bowl, mix chopped pistachios, honey, and lemon juice.

8. Remove roasted cauliflower and dates to a serving plate and drizzle with pistachio mixture.

9. Garnish with fresh parsley.   



To make this dish vegan, simply substitute maple syrup for the honey.



About Ida Pusateri