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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Recipe Information
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
Instructions
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Wash and dry the cauliflower, then remove the leaves and cut it into bite-sized florets.
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.
4. Spread the seasoned cauliflower evenly onto the prepared baking sheet, ensuring the pieces are not overcrowded.
5. Roast the cauliflower in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and tender.
6. While the cauliflower is roasting, roughly chop the pitted green olives and dates into small, bite-sized pieces.
7. Once the cauliflower is done roasting, transfer it to a serving dish or bowl.
8. Toss the roasted cauliflower with the chopped olives, dates, fresh parsley, lemon juice, and lemon zest until well combined.
9. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed.
10. Serve warm or at room temperature as a side dish or light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 96.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3529 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
