I’ve made a similar recipe with eggplant for a long time, but someone at one of my cooking classes didn’t like eggplant . So I came up with this variation instead to highlight the flavor combination and show people unexpected ways to use silan (date honey).

1 cauliflower, cut into florets
¼ cup olive oil
Sea salt
Lemon juice
2-3 tablespoons tahini
2-3 teaspoons silan (date honey)
Chopped parsley
Pomegranate seeds (in season) or dried cranberries
Toasted pine nuts

1. Preheat the oven to 200°C/400°F.

2. Put the cauliflower florets in a baking dish (preferably one that you can serve with). Don’t worry if the cauliflower is piled high or the dish looks too small since the cauliflower shrinks a lot as it cooks. Toss with the olive oil and sprinkle with salt.

3. Roast until the cauliflower is tender (when your fingernail can easily enter) and the edges have browned, 15 to 20 minutes. Remove from the oven and allow to cool slightly.

4. Arrange the cauliflower on a serving plate. Drizzle with lemon juice, tahini and silan, in that order.

5. Garnish with chopped parsley, pomegranate seeds or cranberries and pine nuts and serve.

Serves 4 to 6