Roasted Cauliflower With Dates and Pine Nuts
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 207
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 20
- Sodium
- 411
- Total: 35 min
- Prep: 5 min
- Cook: 30 min
Ingredients
1 large head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
4 tablespoons unsalted butter
1/3 cup pine nuts
1 clove garlic, minced
1/2 cup pitted Medjool dates, coarsely chopped
Directions
- Preheat the oven to 425 degrees F.
- 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 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 and serve warm or at room temperature.