On New Year’s Eve we sat down with old friends to a dinner of avocado-mango salad with shallot vinaigrette, Persian rice (with lentils, raisins and dates), an exotic roasted cauliflower dish (from the food network), and grilled salmon, marinated in mango juice and served with a guava-and-lime barbecue sauce. Chocolate cake with Kahlua for dessert. It was a very special meal, as much fun to make as it was to eat. Here is the recipe for the cauliflower, which I think may have been my favorite of the bunch. I’m planning to make and eat! this cauliflower recipe again as soon as possible.

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1 medium cauliflower, cut or torn into florets (about 8 cups)
Kosher salt and fresh cracked black pepper, to taste
3 tablespoons olive oil
1/4 cup pine nuts
1 medium clove garlic, minced
scant 1/2 cup pitted Medjool dates, chopped coarsely

Preheat oven to 425 F. Spread cauliflower evenly on a large baking sheet, and sprinkle with salt and pepper. Roast until golden brown at the edges, about 20 minutes.

Heat olive oil in a small skillet on medium heat, add pine nuts and stir frequently for approx. 5 min. until the pine nuts begin turning golden. Add the garlic and dates, and continue cooking 2-3 min. more until they soften.  Season with salt. 

Transfer the cooked cauliflower to a serving bowl, add the pine nut/date mixture, and toss to combine.  Serve warm or at room temperature.  

Cheers to a happy and healthy new year!

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