I tried this for Thanksgiving and it was a hit! I would never have thought that rosemary, olives, cumin and--surprise-- dates would be good together, much less over cauliflower but they are. Also, I'm a believer in roasting cruciferous vegetables to reduce bitterness and enhance sweetness and this recipe takes advantage of that technique. Definitely a keeper.
Sweet and Savory Roasted Cauliflower
Adapted from Quick & Easy Paleo Comfort Foods by Julie Mayfield
1 medium head of cauliflower, trimmed into bite-sized pieces
1 Tblsp olive oil
1 tsp ground cumin
1/2 tsp freshly cracked black pepper
1/2 tsp fine sea salt
1/4 cup coconut oil
1/4 cup dates pitted and chopped
1 Tblsp minced fresh rosemary
1 cup pitted black olives, sliced
Preheat oven to 400 degrees. Line a sheet baking pan with aluminum foil.
In a large bowl combine the cauliflower pieces with oil, cumin, salt and pepper. Transfer to baking pan and spread in a single layer. Set the bowl aside. Roast for 20 minutes until lightly browned.
Meanwhile, heat the coconut oil in a saucepan over medium heat. Add the dates and rosemary and cook for 2-3 minutes. Use your cooking spoon to separate the date bits, as they like to clump up. Remove from heat and stir in the olives.
Remove the cauliflower from the oven and transfer it back to the bowl. Add the date-olive mixture and toss gently. Serve warm.
This can be made ahead and reheated in a slow cooker.