Roasted Cauliflower with Medjool Dates and Walnuts

Serves: 4
Wine Pairing: Sauvignon Blanc, Pinot Noir, Chardonnay


1 head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
2 T. extra virgin olive oil
1/3 cup walnuts
1 clove garlic, minced
½ cup pitted Medjool dates, coarsely chopped
Fresh parsley, chopped, for garnish
1 T. butter


Preheat oven to 400 degrees

Spread cauliflower on baking sheet. Toss in olive oil and season evenly with salt and pepper. Roast in oven, turning once with spatula, until edges turn golden brown (about 20-25 minutes).

Melt butter in skillet over medium-low heat. Add walnuts and sauté, stirring frequently, until lightly browned (about 5 minutes). Add garlic and dates and continue cooking until softened (about 2 to 3 minutes more). Season with salt, to taste.

Transfer cauliflower to serving dish. Add date mixture and toss to combine. Sprinkle with parsley. Adjust seasoning if necessary, and serve.