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Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini

Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini

Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 cup dried couscous

For the roasted cauliflower:

  • 1 head cauliflower diced
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika powder
  • 1/2 tsp turmeric
  • 1/2 tsp aleppo powder (sub smoked paprika if you don't have on hand)
  • 1 tsp salt
  • dash of pepper

For the dressing

  • 1/2 cup tahini
  • juice from 1 lemon
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/4 cup chopped parsley

Everything else

  • 5 large medjol dates seeds removed and quartered
  • 1/4 cup chopped parsley
  • 1 Tbsp black sesame seeds
  • salt / pepper to taste


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. On the prepared baking sheet, toss the cauliflower with 1 Tbsp olive oil, smoked paprika, Aleppo powder, turmeric, and a sprinkle and salt and pepper. Spread into a single layer and bake for 30 minutes.

  2. Meanwhile, bring 1 1/2 cups of salted water to a boil in a medium sauce pan. Add couscous, stir, cover, and remove from heat. Set aside and let steam for 10 minutes before fluffing with a fork.

  3. Whisk together the dressing ingredients, adding water (1 Tbsp at a time), if the dressing is too thick. It should be easy to pour over the salad. Season with salt and pepper and set aside. Add to the fluffed couscous and toss to combine.

  4. Once everything is done cooking, add roasted cauliflower, dates, parsley, and black sesame seeds to the couscous. Season with salt and pepper. Can be served warmed or chilled.