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Cauliflower with Olives and Dates

July 2012

Serves 4
 
¼ cup extra virgin olive oil
8 ounces (1/2 pound) cauliflower, broken into pieces
3 sprigs fresh thyme
8 dates, cut into quarters
8 cured black olives
8 green olives
¼ cup sweet dessert white wine, such as Pedro Ximenez
2 teaspoons pimento
Sea salt

Heat the olive oil in a medium sauté pan over medium heat. Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 minutes. Add the dates and olives and cook for  about 1 more minute, until they are heated through. Pour in the wine and deglaze the pan, allowing the alcohol to burn off. Transfer mixture to a serving bowl, sprinkle with pimenton and season to taste with salt.

Photograph by Pablo de Loy