How does slow roasted till sweet cauliflower sound? Topped with dates, creamy mild feta,  pickled jalapeños, toasted almonds and fresh herbs sound? …….The salad sits on a tasty bed of whipped seasoned cauliflower and tahini with a little urfa pepper punch?…..All together it is Forking Amazing. It’s a combination of inspirations I experienced at two very good restaurants. Locally famous and James Beard Nominated FnB Restaurant in Scottsdale AZ and the very memorable foods I tried at Multi Awards Wining Zahav Restaurant in Philadelphia PA (that just won ***the James Beard 2017 most outstanding chef award). So memorable I remember much of the food 2 years after I’ve been there. These flavors all together are delicious and amazing. This dish is inspired by my visit(s) to the two restaurants.

Ingredients for about 8 servings

2 large heads of cauliflower

1/2 cup extra virgin olive oil (1/4 cup in two different spots in the recipe)

fresh ground sea salt – to taste

fresh ground black pepper to taste

1 cup tahini – must be fresh and pourable

1/4 cup fresh lemon juice

1/2 cup water (use as needed you might need slightly less)

1/2 teaspoon urfa pepper (or more to taste)

8 Tablespoons toasted almonds (in slices or slices or crushed)

8 dates – chopped

8 Tablespoons crumbled feta – it must be a creamy not tart kind of sheep’s milk feta or substitute goat cheese

8 Tablespoons pickled jalapeño with carrots and onions – preferably MY recipe that’s posted on this site or very good pickled jalapeño you purchased from a farmer’s market.

1/4 cup fresh parsley – chopped

1/4 cup fresh cilantro – chopped

1/4 cup scallions – chopped

8 pinches of sumac – one pinch a serving for finishing

Directions

Set the oven to 350 degrees F.

Break down the cauliflower into florets and place on baking sheets and drizzle with the olive oil.

Place in oven. At 30 minutes check the cauliflower and rotate pans.

Leave in the oven maybe 15 more minutes or until the cauliflower has a nice color.

Season the hot cauliflower with fresh crushed sea salt and black pepper to taste.

When cool enough to handle remove about one quarter of the cauliflower and chop.

Put the chopped cauliflower in your blending container.

Add lemon juice, tahini, water, 1/4 cup olive oil and urfa pepper and blend.

To serve start with a nice smear of the cauliflower whip.

Top with cauliflower.

To each serving add a Tablespoon each of almonds, dates, feta, pickled jalapeños a pinch of each herb and a finishing pinch of sumac.

This is forking scrumptious! My husband hates dates and tahini but even he said all together it was delicious.