Coliflor Con Aceitunas Y Datiles
Transform your side dish game with "Coliflor Con Aceitunas Y Dátiles," a vibrant roasted cauliflower recipe bursting with Mediterranean flair. Featuring tender, golden cauliflower florets tossed in a smoky blend of cumin and paprika, this dish is perfectly balanced by the briny tang of green olives and the natural sweetness of chopped dates. A sprinkle of fresh parsley, a zing of lemon juice and zest, and a touch of garlic powder round out the flavors, creating a dish as visually stunning as it is delicious. Ready in just 40 minutes, this vegetarian dish can be served warm or at room temperature, making it an ideal addition to your holiday table or an impressive light main course. With its combination of bold spices, wholesome ingredients, and intriguing flavor contrasts, this recipe is a must-try for fans of Mediterranean cuisine.
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Ingredients
- 1 large head cauliflower
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup pitted green olives
- 0.5 cup pitted dates
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Directions
Step 1
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2
2. Wash and dry the cauliflower, then remove the leaves and cut it into bite-sized florets.
Step 3
3. In a large mixing bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated.
Step 4
4. Spread the seasoned cauliflower evenly onto the prepared baking sheet, ensuring the pieces are not overcrowded.
Step 5
5. Roast the cauliflower in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and tender.
Step 6
6. While the cauliflower is roasting, roughly chop the pitted green olives and dates into small, bite-sized pieces.
Step 7
7. Once the cauliflower is done roasting, transfer it to a serving dish or bowl.
Step 8
8. Toss the roasted cauliflower with the chopped olives, dates, fresh parsley, lemon juice, and lemon zest until well combined.
Step 9
9. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
Step 10
10. Serve warm or at room temperature as a side dish or light vegetarian main course. Enjoy!
Nutrition Facts
| Serving size | (1062.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1048.0 |
| Total Fat 54.5g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2623.6mg | 0% |
| Total Carbohydrate 139.8g | 0% |
| Dietary Fiber 29.2g | 0% |
| Total Sugars 96.5g | |
| Protein 19.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 312.0mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 3528.6mg | 0% |
Source of Calories