Recipe {Roasted Cauliflower with Dates}

Wednesday, January 13, 2016

I think it is safe to say that I am a rather adventurous at-home cook. I like to play with ingredients and combined flavors and textures. Sometimes that results in unattractive flops, but has a tendency to result in a repeatable dish. Most of the time these combinations are unplanned, and come from what is in my pantry and fridge. A pendulum of bountiful produce and canned beans.

Last weekend I was able to catch up with an old friend, and then Portland was hit with snow. Then ice. This city doesn't cope with the white stuff the way Montana does. Meaning everything was shut down, and I had zero motivation to go grocery shopping.

For this roasted cauliflower dish you won't feel like you are cutting back on indulgent food or starving yourself. The cauliflower is spicy and crispy, the dates are sweet and saucy, the almonds add crunch and depth the dish.

Roasted Cauliflower with Dates

1 Medium Head Cauliflower, Cleaned and cut into florets

8 Medjool Dates, pit removed and chopped

1/2 Cup Almonds

EVOO

1 Pat Butter

Cayenne Pepper

Salt

1. Preheat oven to 425. On a baking sheet lightly drizzle cauliflower with EVOO and dust with desired amount of cayenne pepper. Toss. Place in oven and set timer for 10 minutes.

2. At the 10 minute mark flip the cauliflower, and return to oven. Set timer for 10 more minutes. In a heavy bottomed pan, over medium heat, toast almonds. Add butter, or a drizzle of olive oil, and melt. Reduce heat to medium-low and add dates. Stir occassionally.

3. After 10 minutes remove the cauliflower and immediately pour the dates and almonds over. Salt dish. Eat immediately.