This recipe is from the Foraged Dish archives. It’s a favorite this time of year, and the photos were old (and embarrassing! 😛). I made it for dinner recently and took the opportunity to reshoot, and write simpler directions. Recipe is the same!
Cauliflower: under-the-radar fall veggie (squash gets all the glory this time of year), but versatile, well-loved, and absolutely delicious. In this dish, the cauliflower gets tossed in harissa for a touch of heat, and then mixes with rich dates and pine nuts. Lemon zest and parsley brings brightness. A great side dish for a fall dinner party.
Serves: 4 | Active Time: 30 active minutes
- Preheat oven to 450°F. In a medium-sized bowl, whisk Harissa paste with olive oil. Cut cauliflower into bite-sized pieces. Place florets in bowl, and toss in Harissa mixture. Spread out on sheet pan, and sprinkle with salt and pepper. Bake for 20 minutes, until crisp on edges and tender. Set aside.
- Meanwhile, toast pine nuts in a small skillet over low heat until golden. Watch them closely to avoid burning.
- Roughly chop dates, and mince parsley and rosemary.
- When cauliflower is ready, transfer it to a serving bowl. Add additional salt or pepper to taste. Zest half a lemon over the cauliflower.
- Sprinkle dates, pine nuts, parsley, and rosemary over cauliflower and serve.