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Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts
Ingredients
  • 1 head of cauliflower (including green leaves or stems), sliced lengthwise into ½-inch-thick steaks
  • 1 teaspoon cumin seed
  • 5 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 6 dates, pitted and halved
  • 3 tablespoons tahini
  • ½ cup pine nuts
  • 2 scallions, thinly sliced
  • 1 cup mint leaves, coarsely chopped
  • ½ cup tender cilantro leaves and stems, coarsely chopped
  • 2 tablespoons sherry vinegar or white wine vinegar
Steps
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