A great side dish for any meal, and it's easy.  This is actually a brand new recipe for me.  I've never had cauliflower prepared this way.  It leaves me wondering what took me so long to discover it.  Kathy Niess gave me this recipe and I'm so glad she did.  Follow below so you can enjoy this dish too. 

     But before you do, I have to make one confession.  In shopping for the ingredients for this dish I swore I had pine nuts at home already so I didn't buy any.  It wasn't until got home and started to make the dish that I realized the "pine nuts" I had at home were really sunflower seed kernels.  So I made a substitution and swapped out pine nuts for sunflower seeds.  I think it still turned out well.  So maybe if you're up to it, you can try both ways and let me know which way you prefer.  

Roasted Cauliflower (by K. Niess)

Ingredients: 1 large head of Cauliflower (cut into florets), 4 Tbsp unsalted butter, 1/3 cup pine nuts (as stated above I used sunflower seed kernels), 1 clove garlic (minced), 1/2 cup pitted Medjool dates (coarsely chopped)

Instructions:

1. Preheat oven to 425*

2. Evenly spread the cauliflower on baking sheet with kosher salt and pepper

3. Transfer to oven  and roast; tossing once with a spatula; until golden brown at edges (about 20 minutes)

4. Put the butter in a small skillet over med-low heat.  

5. Once butter is melted, add pine nuts (or sunflower seeds) and cook, stirring frequently until golden brown (about 5 minutes)

6. Add garlic and dates and continue cooking until softened (about 2-3 minutes)

7. Transfer hot cauliflower to serving bowl. 

8. Drizzle pine nuts mixture over top and toss to combine.  

9.  Serve warm or at room temperature.  

Enjoy!

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