Step 1

Preheat the oven to 400°F / 200°C.

Step 2

Cut the cauliflower florets away from the core and tear them into smaller pieces. Place them on a rimmed baking sheet.

Step 3

In a small bowl, whisk together the oil, coriander, cumin, pepper flakes, salt, and pepper. Pour it on the cauliflower and toss well to coat, adding more oil if needed to be sure all the cauliflower is coated. Spread the cauliflower in an even layer and roast it for 20 minutes.

Step 4

Add the onions and dates to the baking sheet and toss them in together with the cauliflower and roast for another 15 to 20 minutes, until the cauliflower is browned on the edges.

Step 5

In a large mixing bowl, combine the vinegar, tahini, and honey along with 3 tablespoons / 45 ml of warm water and mix to combine.

Step 6

Add the cauliflower mixture and chopped cilantro and toss to coat. Season to taste with more salt and pepper. Add the arugula and half of the mint and toss again.

Step 7

Garnish with the remaining fresh mint, pine nuts, and sesame seeds. Serve warmish or at room temperature.