This elegant and easy side dish was served at a "Downton Abbey"-themed dinner of the Gourmet Dinner Club of Van Ness North Cooperative in the District.
The recipe doubles easily.
Make Ahead: The cauliflower can be slightly undercooked a day in advance, then refrigerated. Before serving, let it come to room temperature, then reheat in a 350-degree oven for 10 minutes while you make the sauce.
Yield: Makes about 2 1/2 cups
- Florets from 1 medium head cauliflower (may substitute scant 1 pound cauliflower florets from the salad bar)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Sweet paprika
- 3 to 4 tablespoons unsalted butter
- 1/3 cup pine nuts
- 1 tablespoon finely chopped garlic
- 1 tablespoon minced rosemary
- 6 to 8 pitted dates, chopped (1/3 to 1/2 cup)
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Rinse and thoroughly dry the cauliflower florets, then spread them on the baking sheet. Drizzle with the oil and toss to coat lightly, then season with the salt, pepper and paprika to taste. Roast for about 25 minutes or until lightly browned, turning the florets over halfway through.
Meanwhile, melt the butter (to taste) in a large saute pan over medium heat. Add the pine nuts and toss to coat; cook for a few minutes, until lightly browned (watching carefully to make sure they don't burn), then add the garlic and cook for about 1 minute or until it has softened.
Reduce the heat to medium-low; stir in the rosemary and chopped dates (to taste), cooking until the mixture is well blended and warmed through. Keep warm until the cauliflower is ready.
Add the roasted cauliflower and toss to coat. Serve warm or at room temperature.
Adapted from a food magazine by Shari Ford Geller of Stony Brook N.Y., niece of club member Judy Geller.
Tested by Bonnie S. Benwick.
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