There is a restaurant up the street from me that every fall puts this roasted cauliflower dish on their menu. A friend of mine after visiting Atlanta and dining here with me has added it to her Thanksgiving table every year since. —Summer of Eggplant
4-6 as a side
head cauliflower, trimmed and broken in to medium florets
medjool dates, chopped (roughly 2-3 large dates)
salt + pepper
olive oil, divided
In This Recipe
Bring a large pot of salted water to a boil and blanch cauliflower for 2-3 minutes. Drain and pat dry well.
Preheat the oven to 450. In a mixing bowl combine cauliflower with 2 tablespoons of olive oil, dates and rosemary and season with salt and pepper.
Place a cast iron or oven proof skillet in warm oven for 5-7 minutes. Remove and coat with remaining olive oil, swirl to coat. Add in cauliflower mixture and roast for roughly 8 minutes, until golden. Remove from oven and "de-glaze" so to speak with lemon juice, adjust salt and pepper. Serve