Roasted Cauliflower With Dates and Pine Nuts (Claire Robinson) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This could easily be made vegan by using vegan margarine which is what I did. The first time I made it I made it as is and loved it. Second time I added chinks of butternut squash and used walnuts in place of pine nuts and then topped it with manchego shavings.....delish! We eat this as a main course. Ingredients:
1 large head cauliflower, cut into florets (about 8 cups) |
kosher salt and freshly cracked black pepper, to taste |
4 tablespoons unsalted butter (i only use 2 t) |
1/3 cup pine nuts |
1 garlic clove, minced |
1/2 cup pitted medjool dates, coarsely chopped |
Directions:
1. Preheat the oven to 425 degrees F.
2. 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.
3. 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 lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
4. 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.
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