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Prep time
15 minutes
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Cook time
15 minutes
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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
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Ingredients
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1
head cauliflower, trimmed and broken in to medium florets
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1/2 cup
medjool dates, chopped (roughly 2-3 large dates)
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1/4 cup
rosemary, chopped
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salt + pepper
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1/2
lemon
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1/4 cup
olive oil, divided
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6-8
castelvetrano olives, pitted and roughly chopped
Directions
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Bring a large pot of salted water to a boil and blanch cauliflower for 2 minutes. Drain and pat dry well.
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Preheat the oven to 450. In a mixing bowl combine cauliflower with 2 tablespoons of olive oil and season with salt and pepper.
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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.
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Place cauliflower in pan/sheet and top with dates, olives and rosemary.
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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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