Appetizer / Side Dish

Roasted Cauliflower

Roasted Cauliflower

Prep time

15 minutes

Cook time

20 minutes


4 servings

This roasted cauliflower is the perfect quick & easy plant-based dish to compliment any meal! Perfectly roasted for crispy floret edges, with a burst of flavor from our homemade tahini sauce, crafted with the robust taste of EVOO. Perfect for the entire family (or to meal prep for yourself!).

In this recipe

Extra Virgin Duo


•1 Large Head of Cauliflower, chopped into Florets

• 1/4 Cup of Kosterina Everyday EVOO

• 1 Tablespoon of Kosterina Original EVOO

• 1/2 Cup of Tahini

• 1/2 Cup of Water

• 1 Tablespoon of Fresh Lemon Juice

• 5 Tablespoons of Za’atar Seasoning

• 1 Clove of Garlic, minced

• 1/4 Cup of Roasted Pumpkin Seeds

• 4 Medjool Dates, pitted

• 1/4 Teaspoon of Salt

• Pepper to Taste

• Chopped Italian Parsley for Garnish


  1. 1

    Pre-heat oven to 450 degrees. Add Cauliflower florets to a non-stick baking sheet. Drizzle with 1/4 cup of Kosterina Everyday EVOO. Season with Za’atar, Salt, and Pepper. Toss toss to combine, ensuring every piece of Cauliflower is well coated.• Bake Cauliflower at 450 degrees for 10 minutes before dropping the temperature to 425 and baking for an additional 10 minutes.

  2. 2

    Remove Cauliflower from oven and flip each floret. Bake for another 10 minutes until brown and crispy.

  3. 3

    While Cauliflower is baking, mix together the Tahini sauce by adding Tahini, Lemon Juice, Original EVOO, Water, and minced Garlic to a bowl and whisk. Set aside.

  4. 4

    Remove pits from Dates by cutting in half. Cut each date into 4-6 pieces. Set aside.

  5. 5

    On a serving dish, spread your tahini sauce as the base for your roasted Cauliflower. Layer on Cauliflower and chopped Dates. Top with additional sauce and sprinkle with Roasted Pumpkin Seeds and Parsley. Serve warm.