WHO: Jessica has been a Food52er since 2014, but this is the only recipe she’s uploaded (talk about a first-at-bat home run).
WHAT: A sweet and salty sheet pan side dish.
HOW: When cauliflower florets are partway roasted, add sliced dates and prosciutto ribbons. Continue cooking until the cauliflower is charred, the dates are starting to caramelize, and the prosciutto is crisp.
WHY WE LOVE IT: By taking advantage of naturally contrasting flavors and textures, this recipe achieves a streamlined ingredient list and method, without any unnecessary spices (or steps). Serve it as a hands-off, crowd-pleasing dinner party side—or mix it into a cooked grains for a take-to-work lunch. We’d recommend finishing the dish with crunchy salt, chopped parsley, and a squeeze of lemon juice. —The Editors
4 to 6
head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Put cauliflower in the oven and roast for 15 minutes, until starting to soften.
While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.
After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.
Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors' note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]