Roasted Pine Nut and Date Cauliflower

By Megan 

Let’s be honest Cauliflower is one of those vegetables that just needs a little something to make it truly palatable unless of course you are one of those rare people that enjoy chomping on raw veggies.  Even when I was on a mostly raw diet, I couldn’t learn to enjoy it plain.  I am a lover of vegetables so I knew that if I didn’t enjoy cauliflower that much there was no way I was going to get my husband to eat it.  This recipe proved me wrong!  My husband ate most of the entire recipe and loved it so much I made a variation of the same dish the next day.  Prepare to fall in love with Cauliflower all over again…….or for the first time ha!

Another major plus to this recipe is that it is super easy.  Start by preheating the oven to 425 degrees.  Cut the cauliflower into small chunks and spread evenly over a cookie sheet.  Sprinkle with a little bit of olive oil, salt and pepper.  Bake for 25 minutes or until the edges are golden brown.

Now for that component that makes this cauliflower so delicious…..the “sauce”.  I put it in quotations because it’s not really a sauce but I’m not sure what else to call it.  In a separate pan toast the pine nuts in some olive oil and after a few minutes add garlic, dates, salt and pepper.  Let simmer for 2-3 more minutes.

Place the cooked cauliflower in a bowl and then just simply pour the “sauce” over the top and mix.  This dish reminded me of something you would eat on Christmas.  It made me feel all warm and cozy inside.  I hope it makes you feel just as nostalgic!

Tips: I used olive oil instead of the butter the recipe calls for.  The second time I made it I substituted half the oil for balsamic vinegar and a tsp. of brown sugar for all you fat conscious people out there.  It was equally as delicious and I did not miss the extra fat at all.

Roasted Cauliflower with Dates and Pine Nuts (From 5 Ingredient Fix)

1 large head Cauliflower cut into florets

Kosher salt and black pepper to taste

4 Tbs. unsalted butter or olive oil

1/3 cup pine nuts

1 garlic clove, minced

1/2 cup pitted Medjool dates, coarsely chopped

Preheat oven to 425 degrees

Evenly spread the cauliflower on a baking sheet and season with salt and pepper.  Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Put the butter in a small skillet over medium-low heat.  Once it’s melted, add the pine nuts and cook, stirring frequently, until they’re light golden brown, about 5 minutes. Add the garlic and dates and continue cooking until the garlic and dates are softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top, and toss to combine.  Taste and adjust seasoning if necessary and serve warm or at room temperature.