Step 1

Preheat the oven to 375°F.

Step 2

Put the cauliflower top-down on a cutting board. Remove all the rough green bottom stems and cut out the rough bottom stem core. Flip it over and place on a baking sheet.

Step 3

Drizzle the cauliflower with a liberal amount of olive oil and rub to coat it. Sprinkle with salt. Cover the cauliflower with foil and roast for 30 minutes. Uncover and roast another 35-45 minutes, or until the cauliflower is a deep golden brown on top.

Step 4

While the cauliflower is roasting, prepare the tahini drizzle. Add the tahini, parsley, red pepper, garlic, lemon juice and water to a blender. Add a pinch of salt and blend until smooth, but still with a few flecks of green throughout. Add more water as needed to get to a "drizzly" texture. Season with salt as needed.

Step 5

To make the feta and date salad, grab a large bowl. Toss in the sliced peas, radishes, basil, mint, dates and feta. Toss to combine and add a squeeze of lemon juice, the sumac and a large pinch of salt. Drizzle with a bit of olive oil and taste. Add lemon juice and salt as you prefer. Set aside.

Step 6

When the cauliflower is out of the oven, pour the tahini drizzle right on top. Slice it into 4 large pieces and add each to their own bowl. Pile a large serving of the feta & date salad next to each. Enjoy as soon as you can!