Roasted Cauliflower with Prosciutto and Dates

February 21, 2017
8 Ratings
Photo by James Ransom
  • Serves 4 to 6
Author Notes

A simple sweet-savory side dish. —Jessica

Test Kitchen Notes

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

What You'll Need
  • 1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
  • 1 to 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 8 pitted dates
  • 6 slices prosciutto
  1. Preheat oven to 400° F.
  2. 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.
  3. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.
  4. While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.
  5. After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.
  6. 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.]
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  • CWA22
  • janet voris
    janet voris
  • BerryBaby
  • Merry

13 Reviews

Merry April 25, 2021
Excellent recipe - we enjoyed the combo of dates and prosciutto against the cauliflower backdrop. Well balanced.
Jessica April 25, 2021
Thanks! I’m so glad you liked it.
CWA22 January 26, 2020
Good and easy as is, though I added a modest amount of grated parmesan toward the end and I think it added something.
I think it could also work well as a warm salad over arugula or another strong green.
Alexis December 16, 2019
Can you make this dish ahead of time? Does it keep well?
Leah J. October 21, 2019
Ingredients make it exotic (company worthy) and so easy to make. Delicious! and squirt of lemon and fresh parsley garnish knock it out of the park. Thank you!
tjm June 11, 2018
Really great recipe! Thank you!
Jessica June 11, 2018
So glad you like it.
janet V. April 29, 2017
I was so pleased to find this recipe in my email. My Daughter eats AIP and Paleo. She has to do most of her own cooking. I so wanted to give her a break. I just knew this recipe would pair well with a prime rib and red wine reduction. It was just great. Thank you! I'm not sure how to tag this recipe as AIP or Paleo, but you definitely should.
Jessica April 17, 2017
I wanted to extend a huge thank you to everyone who voted for my recipe. I hope you are all enjoying it. I'd like to particularly thank Food52 and Natural Delights for the generous prize.
[email protected] April 6, 2017
Excellent dish - simple, quick, perfect!
Jessica April 6, 2017
I'm so glad you like it. It's one of my favorite go-to dinner party dishes.
BerryBaby April 2, 2017
Congratulations! I make a similar recipe using brussel sprouts and bacon. I'll have to try yours. Sounds delicious!
Jessica April 3, 2017
Thanks for the congratulations. I imagine that swapping out cauliflower with Brussels sprouts would be really nice, too.