Roasted Cauliflower with Dates & Pine Nuts

Roasted Cauliflower with Dates & Pine Nuts

Roasted Cauliflower gussied up with brown butter - the dates and pine nuts add a bit of sweet saltiness

When I made Oven Roasted Cauliflower the other day, I promised I’d show you a simple but fun way to “dress it up.” Well, here it is, a nutty brown butter sauce punctuated with sweet dates and crunchy pine nuts.

Oven Roasted Cauliflower

Oven Roasted Cauliflower

Admittedly, when I first saw this flavor combo, I was doubtful. Mostly because I’m not used to using dates in a savory fashion. Date Nut Bread – yes. Sticky Toffee Pudding – oh yes. But Cauliflower –  ummm, I would just have to see.

It wasn’t that long ago that I posted Bacon Wrapped Stuffed Dates (oh why didn’t I try that before – all those wasted years!) so maybe I was “primed” to go one step further. I’m glad I did. Those dates, pine nuts and brown butter were all perfect with the cauliflower. I made this dish to go with North African Meatballs and I can see it being a perfect side for so many African, Middle Eastern, Mediterranean or Spanish meals.

Roasted Cauliflower with Dates & Pine Nuts

Roasted Cauliflower with Dates & Pine Nuts

Oven Roasted Cauliflower with Dates & Pine Nuts

  • Servings: 4-6
  • Difficulty: easy
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Preferably using a light colored, large skillet, melt butter over medium heat. Add pine nuts and continue to cook, stirring, until pine nuts have picked up some color and butter is just starting to brown and smell nutty, two to three minutes.

Remove from heat and toss in the garlic and dates. Stir, then add the roasted cauliflower and toss until coated.

Serve from the pan or turn out into a serving dish.

Note: The time above includes the time to prep and roast the cauliflower.


I’ll be sharing this recipe with Fiesta Friday! Come join us there! 🙂

25 thoughts on “Roasted Cauliflower with Dates & Pine Nuts

  1. So interesting Mollie! just a touch of sweetness with the cauliflower– you are so inventive! –and we love pine nuts ( i buy the large size bags at Costco and keep them in the fridge– a little cheaper that way) fun recipe!! hugs friend!

    • We have a membership, mostly because my Dad needed new glasses, so I’ll have to look for them next time. I feel I’ve barely scratched the surface of what’s available at Costco! It’s just SOOO huge!

      • Hey Mollie– my Mom gets her glasses there too. And she’s the one who has a card, so I just tag along a couple times a year and get pine nuts, walnuts and pecans. So much cheaper. Let me know what you find there!! Happy shopping! xox

    • Yes it is minced thanks for noticing that. I’ll fix it when I get back to my computer. And also touching it with a hot butter is enough to take off that raw Edge. I have a little problem with raw garlic unless it’s something that’s eaten right away. If it’s something that you might have left over oh you’re going to store for a little bit before you serve it I just think it just keeps getting stronger and stronger

    • H hi Jules it was very different and very good with the North African meatballs I served it with. They just seem to complement each other. And then I have couscous with dates in it to those recipes will be coming soon as I can figure my windows problems out on the computer

    • I think you might like it so much you’ll be tempted to come up with a wine pairing. I was thinking Syrah…but there’s that thing that is kind of intimidating when talking with a wine expert! Like I would think Syrah but then be like but maybe not, lol!

      • talkavino

        made it yesterday 🙂 it would have to keep my original designation – interesting 🙂 Dates add quite a bit of sweetness here – I would probably go with the wine which will have a nice tropical/sweet component, not super-acidic – I think a nice German QbA or Spatlese Riesling would be my top choice. I personally don’t see Syrah working here – but most of the Syrah are drink have more pepper and barnyard than sweetness – I can see that some of the “old school Australian” Shiraz might work here, as those wines usually had quite a bit of sweetness, but those are hard to find nowadays…

        • Op I think maybe it made it taste so good to me was that it was served with these North African meatballs that had quite a bit of the spiciness in depth. Yeah but I was thinking sorry I was thinking of something sweeter. I do plan on me making the whole meal from my folks sometime soon and I love the Riesling idea I think I saw that recipe for the cauliflower with dates I couldn’t help but make it LOL

    • Ok I had to laugh a bit because they are usually in the baking section. By the raisins. Or some stores have an area where they have nuts and dried fruits, so they might be there, too. The best ones are in boxes, wrapped in celophane. They’re very sticky so some people like to buy the ones already cut up – they’re in cannisters made of paper, kind of like a small oatmeal container, but they are kind of dry and hard and dusted with something weird to keep them from sticking together. I like dates and since I don’t keep a lot of sugary stuff around, sometimes I’ll just have one if I’m having a craving for something sweet…

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