Roasted Cauliflower with Dates and Almonds

Here's a simple and delicious side I made the other night to use up some cauliflower. The dates compliment the sweetness of the roasted cauliflower, while the nuts balance the dish out with some salt and crunch.

Roasted Cauliflower with Dates and Almonds

adapted from Food Network

1 large head of cauliflower, cut into florets

salt and freshly ground pepper, to taste

2 tbsp unsalted butter (the recipe calls for 4 tbsp; totally not necessary)

1/3 cup almonds (the recipe calls for pine nuts but I was out)

1 clove garlic, minced

1/2 cup pitted Medjool dates, chopped

Preheat the oven to 425°.

Place the cauliflower florets in one layer on a baking sheet. Toss with salt and pepper, then roast in the oven for about 25 minutes or until browned, stirring a couple times throughout.

Meanwhile, heat the butter in a small skillet over medium high heat. When melted, add the almonds and toast for about 3 minutes until golden but don't let burn. Add the garlic and dates and cook for another 2-3 minutes.

Toss the cauliflower and date mixture together in a serving bowl. Season to taste (I topped it with some smoked paprika!).