-
Prep time
15 minutes
-
Cook time
15 minutes
-
Serves
4-6 as a side
Author Notes
Every fall/winter a restaurant in my neighborhood adds this dish to there menu. It's wonderful. So much so a friend of mine who visited me years ago has added it to her regular rotation for Thanksgiving. —Summer of Eggplant
Ingredients
-
1
head cauliflower, trimmed and broken in to medium florets
-
1/2 cup
medjool dates, chopped (roughly 2-3 large dates)
-
1/4 cup
rosemary, chopped
-
salt + pepper
-
1/2
lemon
-
1/4 cup
olive oil, divided
-
6-8
castelvetrano olives, pitted and roughly chopped
Directions
-
Bring a large pot of salted water to a boil and blanch cauliflower for 2 minutes. Drain and pat dry well.
-
Preheat the oven to 450. In a mixing bowl combine cauliflower with 2 tablespoons of olive oil and season with salt and pepper.
-
Place a cast iron or oven proof skillet or baking sheet in warm oven for 5-7 minutes. Remove and coat with remaining olive oil, swirl to coat.
-
Place cauliflower in pan/sheet and top with dates, olives and rosemary.
-
Roast cauliflower for 8 minutes or until it is golden. Remove from oven and squeeze lemon over top and toss to coat. Add more olive oil and salt and pepper if needed or desired.
See what other Food52ers are saying.