Yesterday while grocery shopping Miss V picked up a head of cauliflower and wanted to know if we could get it. Sure...
Usually we eat it steamed with broccoli. Well I had been going through last November's Food Network Magazine and I found this recipe from Claire Robinson. It looked really interesting. So this morning I ran out to pick up the dates and pine nuts. Wowzers! I had a huge shock. For 1/2 cup of pine nuts they cost $5.99! Ummm that is so not in my food budget this week, so I picked up some walnuts.
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 (subbed walnuts)
1 clove garlic, minced
1/2 cup pitted Medjool dates, coarsely chopped (have no idea what those are but I picked up regular Sunmaid dates)
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.
I made it around 4:30 and put it in a casserole dish with a cover and kept it warm in the oven.
We had this with salad, homemade croutons and Essence Rub chicken breasts.