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
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
castelvetrano olives, pitted and roughly chopped
In This Recipe
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.