Pistachio Chermoula Cauliflower with Tahini


  • 1 head Cauliflower, separated into florets
  • 1⁄2 c Tahini
  • 1 ea. Garlic Clove, finely grated
  • 1 tsp. Cumin
  • 2 T Olive Oil
  • 1⁄2 ea. Lemon, to taste
  • 1 c Cilantro, chopped
  • 1⁄2 c Green Onion, chopped
  • 1⁄2 c Mint, chopped, pulse extra leaves for garnish
  • 1⁄2 Sherry Vinegar
  • 1 ea. Garlic Clove, chopped
  • 1⁄2 c Pistachios
  • 1⁄2 c Medjool Dates, pitted and quartered lengthwise
  • Lemon Zest, to garnish
  • Kosher Salt, as needed
  • Extra Virgin Olive Oil, as directed
  • Water, as needed
  • Kosher Salt, to taste


Toss cauliflower with 2 tablespoons of extra virgin olive oil and 1 teaspoon salt, and roast in a heated 425°F oven until crisp-tender, about 10 minutes. Keep warm.

Combine tahini with cumin, 2 teaspoons of olive oil and salt. Whisk in water to desired consistency and season with 1⁄2 lemon; set aside.

To make chermoula, combine cilantro, green onion, mint, sherry vinegar and garlic in a food processor. Pulse until ingredients are combined, but not puréed. Stir in chopped pistachios and season with salt.

At service, spread tahini on the bottom of a shallow bowl. Place cauliflower and dates in the center, drizzle about 4 tablespoons chermoula, scatter with mint and grate lemon zest on top. Makes 4 servings.

Chef Ayesha Nurdjaja, Shuka, New York, from Food Fanatics® Magazine.