Roasted Cauliflower With Dates and Pine Nuts

Serves 4 Servings
Prep time
Cook Time

If you think you don’t like cauliflower, then you must try this recipe! It was so good I ate leftovers for lunch the next day, and I never eat leftover veggies!

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  • 1
    large head cauliflower, cut into florets
  • 2 Tablespoons
    extra virgin olive oil
  • 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, coarsley chopped


  1. Preheat the oven to 425 degrees F.

  2. Evenly spread the cauliflower on a baking sheet, spoon olive oil over, and season with salt and pepper. Transfer to the oven and roast, tossing occasionally with a spatula, until golden brown at the edges, about 30 minutes.

  3. 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.

  4. 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.


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