Roasted Cauliflower with Dates, Olives and Capers

by Sara Meyer


1 medium sized head of Cauliflower, cleaned and trimmed into thick slices or large chunks. Up to you.

3-4 Tablespoons Olive Oil, divided *USE GARLIC CONFIT HERE if you have it. Good LORD that stuff rocks.

6 Dates, quartered

6 good Olives, chopped *I used the kind you have to scoop out yourself instead of the jarred ones.

1 Tablespoon Capers

2 Tablespoons Date Syrup *Use honey if you don't have any.

1-2 teaspoons Smoked Paprika *Go easy with this stuff. It's potent!

How To:

1- Oven to 450ยบ.

2- Oil a baking sheet with 1-2 Tablespoons of your garlic confit oil or your olive oil, lay out your cauliflower on the sheet and drizzle with more oil. Whack the pan into the hot oven for 10 minutes, then flip the pieces over and roast another 15 minutes or so - until everything is all golden and yummy looking.

3- When the pan comes out of the oven throw the olives, capers and dates on top. Stir everything around and then drizzle the Date syrup over every glorious morsel. Gently sprinkle the Smoked Paprika over all and taste. Add salt and pepper if needed.