Cauliflower + Dates
Super flavorful roasted cauliflower tossed in a mix of dates, onion, and capers!
- 1 head of cauliflower cut into florets ( about 1 lb of florets)
- Olive oil
- 1 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp crushed red pepper flakes
- 1/2 red onion thinly sliced
- 2 cloves of garlic minced
- 1 can white beans Great Northern or Cannellini, garbanzo works too, drained and rinsed
- 2 tbsp capers drained
- 1/2 cup pitted dates sliced
- Zest of 1 lemon
- Juice of 1/2 lemon
- Splash of caper brine
- 1 cup water
- Salt to taste
- Handful of flat-leaf parsley coarsely chopped
Roast the cauliflower.
Preheat oven to 375°.
Combine all the spices together in a small bowl to create a spice blend.
Place the cauliflower florets in a large bowl and drizzle with olive oil. Sprinkle on all of the seasoning blend and mix to make sure every floret has some seasoning.
Toss it all onto a baking sheet and roast for 40 minutes, flipping halfway through.
While the cauliflower is roasting, saute everything else.
Heat a large skillet over medium heat.
Add a drizzle of olive oil and the sliced red onions with a pinch of salt. Cook for 1-2 minutes until they being to soften.
Add the garlic and capers and cook for 1 minute.
Then add the rest of the ingredients: beans, dates, lemon zest + juice, caper brine, and water.
Bring everything to a boil, then reduce the heat to a simmer. Cook until the liquid has reduced (by half-ish) and the beans and dates have softened. Taste and see if you need any more salt or lemon juice. Remember the capers, the caper brine, and the cauliflower you will be adding later all have their own salt, so taste as you go!
Combine it all!
Once the cauliflower is soft and slightly golden brown from roasting, add it to the skillet and toss everything together!
Toss in chopped parsley and serve! This is great on its own as a meatless entree or side dish, but it is also great served over rice or a salad!