Preheat the oven to 425’. Pull out a big rimmed baking sheet. Reduce the florets away from the core, and break them into smallish, 2×2” florets. Drizzle the olive oil, vinegar, coriander, sea salt, cayenne/aleppo and toss every thing along with your arms to coat. Unfold it in a good layer on the baking sheet and roast for quarter-hour. Pull it out, flip the warmth right down to 400’, add the shallots, toss every thing round once more so the shallots get some oil and seasoning on them, and pop the tray again in to roast for an additional 20 minutes.

Whilst you’re ready, chop up your dates into small items. Stir collectively the tahini glaze components. It ought to look fairly skinny, like a thicker salad dressing. Alter with water, oil or lemon to get that consistency. Thickness of tahini varies by model.

Pull the tray out of the oven, and whereas nonetheless sizzling, add the dates and toss them in. Add the tahini glaze and parsley to the nice and cozy pan and toss every thing till all of the tahini has coated the cauli. Switch to your serving bowl and sprinkle with the sesame seeds and mint. Take a look at you go!