search saves

Roasted Cauliflower With Dates and Pine Nuts (Claire Robinson)

Simple and FABULOUS. Recipe found in Food Network Magazine Nov 2010. 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.

Ready In:
40mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@januarybride
Contributor
@januarybride
Contributor
"Simple and FABULOUS. Recipe found in Food Network Magazine Nov 2010. 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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. COOKGIRl
    FABULOUS! For color, I used half cauliflower and half broccoli (veggies from our CSA box, too!) Made as written, using 'barhi' dates for medjool. The combination of flavors was perfect and the caramelizing of the dates with the garlic was beyond description. Made for Veg Tag March. Definitely a Best of 2011 recipe!
    Reply
  2. januarybride
    Simple and FABULOUS. Recipe found in Food Network Magazine Nov 2010. 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.
Advertisement