Roasted Cauliflower with Tofu Feta and Dates

Roasted cauliflower is already a simple pleasure on its own, but when paired with tangy tofu feta and sweet, chewy dates, it becomes something far more memorable. This dish strikes a perfect balance between savory, salty, and sweet, with a mix of textures that keep every bite interesting. The cauliflower turns golden and crisp around the edges in the oven, while the tofu feta brings a creamy, sharp contrast, playing beautifully against the natural caramel notes of the dates. It’s a dish that feels elegant enough for entertaining but easy enough for a weeknight, with bold flavors that do all the heavy lifting.

Prep Time20

Cook Time30

Total Time50

Servings: servings

Calories: 149kcal

Author: Hannah Kaminsky

Ingredients

Tofu Feta

8 ounces extra-firm tofu, diced into ¼-inch cubes 1/2 package
1/4 cup lemon juice
2 tablespoons white miso paste
1 tablespoon apple cider vinegar
1 tablespoon nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 cup water

Roasted Cauliflower

1 large cauliflower (2-2 1/4 pound) cut into florets
2 tablespoons lemon juice
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
salt and pepper to tast
2-3 tablespoons water

Assembly

6 large Medjool dates pitted and sliced
1/2 cup fresh parsley minced
1/4 cup fresh mint minced
1 teaspoon lemon zest
1/2 teaspoon crushed red pepper flakes

Instructions

Start by preparing the tofu feta so it has time to marinate. Cut it into as small and even cubes as possible to infuse them with flavor faster and more evenly.
Place them in a glass jar along with the lemon juice, white miso paste, apple cider vinegar, nutritional yeast, garlic powder, and oregano. Add water to cover, seal the jar, and shake well to combine. Let this marinate for at least 30 minutes in the fridge, though a few hours or overnight would be even better.
While the tofu is marinating, preheat your oven to 425℉ degrees. In a large mixing bowl, combine the cauliflower florets with lemon juice, smoked paprika, garlic powder, cumin, salt, and pepper. Add a splash of water, just enough to help the spices stick. Toss well to coat all the florets.
Spread them on a parchment- or foil-lined baking sheet in a single layer. Roast for 25 – 30 minutes, stirring halfway through, until the cauliflower is golden brown and crispy at the edges.
Drain the tofu feta and discard the excess marinade. In a large serving bowl or platter, combine the roasted cauliflower with the tofu feta and the sliced dates. Top with fresh parsley, mint, lemon zest, and red pepper flakes. Enjoy warm or at room temperature.

Notes

Serving suggestion: This is a great side dish to serve with pasta, warm pita bread, tabbouleh, a leafy green salad, or red lentil soup. It’s also ideal for meal prep and lunchbox fodder, since it travels well and can be just as tasty when eaten cold.

Notes: Cauliflower seems to steal the spotlight these days, but you could easily give broccoli the same treatment with great success! It may take slightly less time to cook, so keep an eye on it while it’s in the oven.

The tofu feta can be prepped up to one week in advance. Make sure the tofu remains fully covered by the marinade to prevent spoilage. Be aware that the longer it marinades, the softer it will become, which may give it a texture more like goat cheese if it’s been sitting for upwards of five days in the brine.

Nutrition