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Spiced Cauliflower with Dates and Pine Nuts

This deeply flavorful side dish is perfect served with a roasted chicken as well as an excellent component of a Mediterranean grain bowl. The sweet dates are a delicious balance to the kick of the North African Berbere seasoning and the wonderful textures make this a household favorite.

Course Side Dish, vegetarian
Keyword cauliflower
Servings 4 servings


  • 1 large head cauliflower
  • 3 tbsp olive oil
  • 2 tbsp Za'atar
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ¼ tsp Berbere seasoning
  • 1 tsp kosher salt
  • 3 tbsp pine nuts, toasted
  • 3 dates, pitted and diced
  • 1 tbsp flat leaf parsley, chopped
  • flake salt, such as Maldon optional


  1. Preheat the oven to 450° Line a rimmed baking sheet with parchment paper.

  2. Cut the head of cauliflower into bite sized florets. Slicing through a large floret to make several smaller florets allows for a flat side of the cauliflower to caramelize nicely on the pan while roasting.

  3. Place cauliflower, olive oil, za'atar, garam masala, berbere seasoning, turmeric and salt on the parchment lined sheet pan and toss together until well coated. Spread the cauliflower in one even layer, trying not to crowd the pan. You want it to roast and caramelize, not steam. Roast in the oven for 20 minutes, or until cauliflower edges are deeply golden and crispy. More color equals more flavor!

  4. Once cooked, remove from the oven and add pine nuts, dates and parsley. Toss together, adding flake salt if desired. Serve warm or at room temperature.