copy cat true food kitchen charred cauliflower

My top three favorite side dishes are: roasted carrots, crispy brussel sprouts and charred cauliflower. When it comes to a good charred cauliflower, True Food Kitchen knows what’s up. I took a stab at recreating there’s and the result is worth a share.

Ingredients:

• 1 head of cauliflower

• 1/4 cup tahini

• 2 tbsp lemon juice

• 1/4 cup dates, chopped

• Fresh parsley, chopped

• Sea Salt

• Pepper

Instructions:

Cut up your cauliflower into medium size florets. Toss in a bowl. In a separate smaller mixing bowl, combine tahini and lemon juice at a 2:1 ratio (for example, 1/4 cup tahini and 2 tbsp of lemon juice. You may need more than 1/4 cup of tahini and 2 tbsp of lemon juice depending on the size of your cauliflower head). Add sea salt and pepper, and whisk. Pour sauce of over the cauliflower and toss - reserving a little sauce to pour over after cooked. Put the cauliflower in the air fryer at 400 degrees for 15 minutes, tossing halfway through. If using an oven, roast at 425 degrees for 35-40 minutes, flipping halfway through. About 2-3 minutes before the cauliflower is done in the air fryer, toss in chopped dates. If cooking in the oven, toss the dates in about 10 minutes before the cauliflower is done. Once the cauliflower is nice and crispy, add to a serving bowl and drizzle with the remaining tahini lemon sauce, sprinkle with parsley and some more sea salt.