Turmeric Cauliflower + Date And Almond Relish

Return to This Week’s Menu

Lamb Kibbeh + Pan Roasted Brussels Sprouts and Herb-tahini

Serves 4  | Prep Time: 5 minutes | Cook Time: 10 minutes

Lunch time was around the corner and I needed a vegetable for my daughters lunch. I found a head of cauliflower in the fridge and the rest was history. Super delicious, nutritious…and my daughter ate her entire portion! Even if you don’t have kids, this will surely become a cauli preparation I hope you can turn to anytime.


For the cauliflower

  • 3 tablespoons (45ml) extra virgin olive oil
  • 1/2 teaspoon ground turmeric (if using fresh closer to 2 teaspoons)
  • 1 head cauliflower, cut into small florets
  • 1 large garlic clove, thinly sliced

For the date and almond relish

  • 1/4 red onion, thinly sliced on a mandolin 
  • Sherry vinegar
  • Lemon juice
  • Kosher salt
  • 5 deglet or medjool dates, pitted and chopped
  • 2 tablespoons toasted almonds, chopped (use any kind of almond you have on hand)
  • 3 tablespoons fresh parsley, torn with your hands (By the way…I never measure herbs)
  • 3 tablespoons fresh dill, torn with your hands

Chef Tips

Serve this over a bead of black rice pilaf or along side a nice piece of grilled lamb and yogurt for a middle eastern style feast. Or simply toss in some greens for a light dinner or lunch. If you don’t like almonds by all means use one you love.

If you have a nut allergy you a seed like pumpkin or sunflower would be amazing too. Use the recipe to inspire creative ways in your kitchen, not merely a dictator of what to do. Rinse the red onion under some cold water for a few seconds. This will crisp up the onion and remove some of the rawness.


Step 1

Preheat oven to 400F. Heat a large skillet over medium heat. Add the oil and turmeric along with the cauliflower. Season with salt. Allow the cauliflower to cook undisturbed for a 1 minute so it can slowly roast. Give a little shake of the pan and add the garlic. The cauliflower should look golden brown already on some sides. Allow to cook for 2 minutes more. Then place in the oven to finish cooking through. About 4-5 more minutes. Squeeze a little lemon juice on the cauliflower and season with a bit more salt as it comes out of the oven. 

Step 2

While the cauliflower is finishing in the oven, place the onion, sherry vinegar, and a pinch salt in a small bowl. This is basically a quick pickle technique. Allow to sit for a few minutes so the onion can soften from the acidity. Add the almonds, dates, parsley, dill and extra virgin olive oil. The relish will be a little acidic, sweet and crunchy.

Place the cauliflower in to a nice bowl and sprinkle the date and almond relish all over.