StarInfiniteFood

1: Preheat the oven to 425°F and place a large sheet pan in the oven with the butter while it preheats.

2: Add the cauliflower florets to the sheet pan, then add the olive oil, oregano, dill, onion powder, salt, and pepper, tossing until well coated.

3: Roast the cauliflower in the oven for 35-40 minutes, until tender and charred.

4: While the cauliflower roasts, prepare the topping by heating the olive oil in a sauté pan over medium-high heat, then adding the capers and cooking for about 1 minute.

5: Add the sliced dates to the pan and cook for another 2-3 minutes, then add the cashews and toss for 30 seconds before turning off the heat.

6: In a small bowl, combine the caper and date mixture with dill, parsley, lemon zest, salt, and pepper, tossing to combine.

7: Spread a layer of yogurt on a plate, top with the roasted cauliflower, then add the topping mixture. Serve with tahini if desired.