Evenly spread the cauliflower on a bakinf 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 its melted, add the pine nuts and cook,
stirring frequently, until their 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.
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.
Serving
Suggestions
Serve warm or at room temperature.
Originally Submitted
10/27/2011
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