Tuesday, November 8, 2011

Roasted Cauliflower with Medjool Dates, Olives and Rosemary

Roasted Cauliflower with Medjool Dates, Olives and Rosemary
Servings: 4

1 medium (4-5″ in diameter) head of cauliflower, tough stems/leaves removed & cut into florets
1 Tbsp. extra virgin olive oil
1 tsp. fresh ground black pepper
4 Tbsp. butter
10 Medjool dates, pits removed & roughly chopped
12-15 Castelvetrano olives – pitted and roughly chopped
3 sprigs fresh Rosemary – leaves removed from the stems then roughly chopped
Salt and pepper, to taste

Preheat the oven to 375 F. In a large roasting pan or baking sheet, toss the cauliflower florets with the olive oil and the fresh ground black pepper. Once the oven comes up to temperature, roast the cauliflower for 20-25 minutes (depending on your oven) until tender with some caramelized brown spots. You’re not looking for char – just nice touches of golden brown.

About 2 minutes before you’re going to pull the cauliflower from the oven, heat the butter in a large saucepan over medium heat. Allow to start to bubble and brown ever so slightly. Throw in the chopped rosemary, dates and olives and saute until heated through – you don’t want the rosemary to get black, though. Pull the cauliflower from the oven. You can either drizzle the butter/date/olive mixture over the cauliflower in the roasting pan and toss….or you can put the cauliflower in the butter mixture if your saute pan is big enough. Either will work. Taste a tiny floret & season with salt and pepper accordingly. Serve immediately.

NOTES: We haven't tried this recipe yet.

1 comment:

  1. My mom used to make shepards pie when I was a kid and I atslluboey hated it, but she wasn't exactly a good cook. I will have to try a new paleo-fied version. Yours looks quite delicious.

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