Coliflor Con Aceitunas Y Datiles

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Ready In: 22 Minutes

Servings: 4

¡Gracias Josè Andres!

Ingredients:

1/4 cup extra virgin olive oil (spanish olive oil is preferrred)

8 ounces cauliflower, broken into florets (make sure the cauliflower is very fresh and has no blemishes or black spots)

3 sprigs fresh thyme (i substituted fresh parsley)

8 dates, pitted and cut into quarters (*unsulphured* dates!)

8 cured black olives (not yucky canned black olives, no! i used oil-cured black olives from france ( )

8 green olives (i used standard pimiento-stuffed)

1/4 cup sweet dessert white wine (such as pedro ximenez. i subbed a riesling from a local winery)

2 teaspoons paprika, to taste (reduced to 1 teaspoon in my test recipe and of that 1/4 tsp. was spanish smoked paprika)

Directions:

1. Heat the olive oil in a medium sauté pan over medium heat.
2. Add the cauliflower (and thyme if using) and cook until the cauliflower is brown and caramelized; approximately 8 minutes.
3. Add the dates and olives and cook for about 1 more minute, until heated through.
4. Pour in the wine and deglaze the pan, allowing the alcohol to burn off.
5. Transfer mixture to a serving bowl and sprinkle with pimentón and garnish with fresh parsley (if you're replacing the thyme).

By RecipeOfHealth.com