Cauliflower from the oven on a bed of dadelhina and with spicy dressing

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dish, MainCuisine: Middle East




Cooking time


Total time





Oh cauliflower, it’s an amazing vegetable. Just the way it grows. I can’t get over it every time I divide them into roses. The ingenuity of such a vegetable to grow like this. Even with the eighteenth cauliflower in a day, I have immense respect. And then the versatile way in which you can prepare a cauliflower. Unbelievable. And always blissful. Also in this recipe in which we combine savory, nutty and sweet.


  • 2 cauliflowers

  • 50 ml olive oil

  • 5 cloves garlic

  • 100 ml tahina

  • 30 ml date syrup

  • salt and pepper

  • 1 bouquet flat parsley

  • The olive oil ‘dressing’
  • 100 ml extra virgin olive oil

  • 2 chili peppers

  • 3 table spoon dry oregano

  • 0,5 table spoon smoked paprika powder

  • 1 Lemon

Cooking time

  • Pick the cauliflower into florets, not too small otherwise you won’t have anything left over.
    Pour the olive oil over it and divide the garlic cloves between the florets.
    Put in the oven at 190 degrees and let them cook for 40 minutes and brown a little.
    Be careful not to brown them too much. Stir now and then.
  • Mix all the ingredients for the dressing in a bowl.
    Put the tahina and date syrup in a bowl and mix well. Add enough cold water until the tahina has a thickness of thin custard.
  • Serve the cauliflower on a bed of tahina and cover with the dressing.

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