Been a while since we used the oven, but it is September after all. Here’s an easy one to get you back in the roasting groove.
Cut the cauliflower into florets and toss with some olive oil in a large bowl before spreading evenly on a parchment-lined cookie sheet. Liberally salt and pepper and then bake at 425 degrees for 35 to 40 minutes.
While that’s cooking, slice a dozen or so pitted dates in half, toss in a little bit of oil, and place them in a heavy skillet over medium low heat. It doesn’t take long, so keep an eye on them, and stir occasionally. You’ll know they’re done when they all start to caramelize around the edges.
To serve, combine the cauliflower, dates, some toasted almond slivers or slices, and lots of chopped mint. And as always, salt and pepper to taste.
