Featured Recipe
Roasted Cauliflower with Red Onions, Dates, and Middle Eastern Spices
1 large head Cauliflower, 1/2 cup Red Onion, thinly sliced, 2 Tbsp Middle Eastern Spice Blend, 2 tsp Kosher Salt, 1/4 cup Extra Virgin Olive Oil, 9 Medjool Dates, pitted and sliced. Preheat an oven to 425F.
Cut the cauliflower into medium florets and place into stainless steel bowl.
Be sure to trim well, but make use of the stem parts as well.
Add the red onion julienne, middle eastern spice blend and olive oil. (see link below for spice blend)
Toss to coat, then spread onto a sheet pan.
Roast in 425F oven for 12-15 minutes or until desired texture and color is achieved. Be sure to let edges brown and crisp but not get too dark.
Remove from oven and gently scatter in sliced dates.
Return to oven for one to two minutes.
Serve on a preheated plate with sliced dates and garnish of choice.
