This cauliflower recipe is so very delicious, everyone should give it a try. The salty-sweet combo will make it the highlight of any meal you put together.
Roasted Cauliflower with Dates & Pine Nuts
- 1 large head cauliflower, cut into florets (about 8 cups)
- Kosher salt and freshly cracked black pepper, to taste
- 6 tablespoons olive oil
- 1/3 cup pine nuts
- 1 clove garlic, minced
- 1/2 cup pitted Medjool dates, coarsely chopped
Preheat the oven to 425 degrees F.
Evenly spread the cauliflower on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20-25 minutes.
Put 4 tablespoons of olive oil in a small skillet over medium-low heat. Once warm, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.