middle eastern roasted cauliflower

16 Nov

This. Is. Awesome. I don’t know what beautiful kitchen gods were on my side when this happened but I am eternally grateful. 
What You Need for 4 servings:
1 head of cauliflower, cut into uniformly sized florets
1 cup of pistachios and pine nuts
2 cloves of garlic, minced
1/3 cup of chopped dates or dried apricots
1 T butter
1  T olive oil
salt and pepper to taste
optional: orange/lemon zest and/or juice

How To Make a Yucky Vegetable DELICIOUS:
preheat the oven to 350
toss the cauliflower florets with olive oil, salt, pepper. place on a sheet pan and roast about 30 minutes, flipping once, until the cauliflower is golden brown. 
While the cauliflower roasts, Melt the butter in a large skillet over medium heat, add the nuts and toast about 3 minutes. 
Add the garlic and dried fruit. Cook until you can smell the garlic. Add salt and pepper to taste. 

Once the cauliflower is finished, heat the mixture back up and toss the cauliflower in the skilled with the fruit and nut mixture. Add any additional oil or butter for moisture if you’d like. 
Optionally: Add some orange zest or even juice from an orange or lemon if you want to brighten it up a bit. 


3 Responses to “middle eastern roasted cauliflower”

  1. Unknown November 22, 2011 at 3:21 pm #

    Allie all of your food looks amazing!!! I am so hungry right now!! Thanks for the delicious recipes and instructions, as well as your witty words. Enjoy Texas!

  2. Allie November 22, 2011 at 4:12 pm #

    who wrote that? and thank you!!!!

  3. Aleah November 22, 2011 at 7:33 pm #


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