5 Ingredients or Fewer

Holy Taco - East Atlanta Village -Roasted Cauliflower with Olives, Dates and Rosemary

February 28, 2017
0 Ratings
  • 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

What You'll Need
  • 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
  1. Bring a large pot of salted water to a boil and blanch cauliflower for 2 minutes. Drain and pat dry well.
  2. Preheat the oven to 450. In a mixing bowl combine cauliflower with 2 tablespoons of olive oil and season with salt and pepper.
  3. 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.
  4. Place cauliflower in pan/sheet and top with dates, olives and rosemary.
  5. 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.

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1 Review

meganvt01 February 22, 2021
Hello! Just wanted to make sure you saw our contest rules (https://food52.com/blog...) and that we would like to see the name and location of the restaurant that inspired your dish in the head note. Thanks!