Roasted Cauliflower With Dates And Pine Nuts (Claire Robinson) - cooking recipe

Ingredients

1 large head cauliflower, cut into florets (about 8 cups)
kosher salt and freshly cracked black pepper, to taste
4 tablespoons unsalted butter (I only use 2 T)
1/3 cup pine nuts
1 garlic clove, minced
1/2 cup pitted medjool dates, coarsely chopped

Preparation

Preheat the oven to 425 degrees F.
Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
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.
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.