Roasted Cauliflower With Dates And Pine Nuts Recipes

ROASTED CAULIFLOWER WITH DATES AND PINE NUTS (CLAIRE ROBINSON)

Roasted Cauliflower With Dates and Pine Nuts (Claire Robinson) image

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.

Provided by januarybride

Categories Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 large head cauliflower, cut into florets (about 8 cups)
kosher salt and freshly cracked black pepper, to taste
4 tablespoons unsalted butter (I only use 2 T)
1/3 cup pine nuts
1 garlic clove, minced
1/2 cup pitted medjool dates, coarsely chopped

Steps:

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.

PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY

Pan-Roasted Cauliflower With Pine Nuts, Garlic and Rosemary image

My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake.

Provided by Kumquat the Cats fr

Categories Cauliflower

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs cauliflower (any color, about 2 heads)
1/2 tablespoon rosemary (chopped fresh)
1/4 cup olive oil
salt, to taste
pepper, to taste
1/4 cup pine nuts
2 teaspoons garlic, minced
1/4 cup breadcrumbs, toasted

Steps:

Preheat oven to 400 degrees F.
Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.

Nutrition Facts : Calories 159.3, Fat 10.5, SaturatedFat 1.3, Sodium 93.1, Carbohydrate 14.5, Fiber 4.9, Sugar 4.7, Protein 5.4

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