Roasted Cauliflower With Dates and Pine Nuts

By kscribner

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

Preparation

Step 1

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.