Whole Roasted Date Syrup Cauliflower
If you’re looking for a crowd-pleasing vegetable side dish, this whole roasted date syrup cauliflower is a winning recipe. A whole head of cauliflower is roasted until deeply golden and tender, brushed with a sweet and savory date syrup glaze that caramelizes beautifully in the oven.
The combination of savory roasted cauliflower, rich date syrup, and warm spices is seriously addictive. It feels elegant enough for a holiday table, but simple enough to make for a weeknight dinner- perfect for Rosh Hashanah next week!
Why you’ll love it
Roasting the cauliflower whole keeps it incredibly tender on the inside while the outside roasts and gets those delicious crispy, browned edges. The date syrup adds natural sweetness and a gorgeous caramelized finish without making the dish overly sweet.
I love serving it as a side dish with roasted chicken or fish, but it’s hearty enough to be the star of a vegetarian meal, too.
Pair it with:
- Orange Pomegranate Chicken
- Honey Za’atar Chicken with Fennel
- Pistachio Herb Salmon
- Lemony Chicken Veggie Meatballs
Ingredients in whole roasted date syrup cauliflower
- 1 large head cauliflower
- Olive oil
- Date syrup
- Garlic powder
- Ground cumin
- Paprika
- Salt & pepper
- To serve: pomegranate seeds, chopped dates, fresh mint, sliced almonds, tahini sauce, date syrup
- Start by removing the leaves and trimming the bottom of the cauliflower so it sits flat, keeping the head intact.
- Bring a large pot of water to a boil. Once boiling, place the cauliflower into the pot and boil for 20 minutes.
- Add the cauliflower to a pan or baking dish and pat dry. Preheat the oven to 400 F
- Mix together the date syrup, olive oil and spices to create the marinade. Brush over the cauliflower to coat evenly.
- Roast the cauliflower until it starts to become deeply golden and tender, for about 40-45 minutes.
- Serve on a platter with a drizzle of tahini sauce and date syrup, then garnish with chopped mint leaves, pomegranate seeds, slivered almonds and chopped dates
The nuts are optional but add a delicious crunch against the soft, caramelized cauliflower. A squeeze of fresh lemon right before serving also helps balance the sweetness of the date syrup, along with an extra drizzle of extra virgin olive oil for good measure.
This is one of those recipes that looks impressive with very little effort — golden, caramelized, sweet, savory, and completely delicious. I can’t wait for you guys to try it!
Other winning side dishes-
Sumac Roasted Carrots
Roasted Cauliflower and Carrots
Sliced Roasted Potatoes
Whole Roasted Date Syrup Cauliflower
Ingredients
- 1 large head of cauliflower
- 1/4 cup olive oil
- 2 tbsp date syrup
- 1 tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
To serve
- 1/4 cup fresh mint leaves chopped
- 1/4 cup pomegranate seeds
- 1/4 cup slivered almonds
- 3-4 medjool dates, chopped
- 2-3 tbsp tahini
- 1-2 tbsp date syrup
Directions
- Start by removing the leaves and trimming the bottom of the cauliflower so it sits flat, keeping the head intact.
- Heat a large pot with water. Once boiling, add the cauliflower whole and boil for 20 minutes.
- Drain the water and pat the cauliflower dry. Transfer it to a pan or baking dish.
- Preheat the oven to 400 F
- In a small bowl, combine the olive oil with the date syrup and spices.
- Pour the mixture over the whole cauliflower, and brush to coat evenly.
- Bake for about 40-45 minutes, until browned.
- To serve, add a drizzle of tahini paste and date syrup to a serving plate or platter. Place the cauliflower on top, then garnish with the chopped mint, pomegrante seeds, almonds and chopped dates. Finish off with a drizzle of olive oil and flakey sea salt.
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