This 4-Ingredient Recipe Will Make You Crave Cauliflower—Not Kidding!

This simple plant-based recipe is the perfect way to use up that head of cauliflower that’s been rolling around in the back of your fridge. When combined with the caramelly sweetness of dates and the briny saltiness of olives, normally neutral cauliflower transforms into something completely crave-worthy, and makes for a savory and super satisfying way to eat your veggies. Oh, it’s also a major hormone helper, too.

Ingredient Spotlight

Cauliflower is rich in diindolylmethane (DIM), which has been studied for its anti-estrogenic properties, meaning that if you have signs of estrogen dominance, DIM may be helpful in assisting with estrogen balance. The cruciferous veggie is also rich in fiber (3g in 1 cup), vitamin C, vitamin K, vitamin B6, folate, choline and manganese, a trace mineral.

Dates are a natural sweetener, but they also pack a nutritional punch. Rich in fiber (7g per 3.5 ounces), vitamin B6 and minerals such as iron, potassium, and magnesium (all helpful in reducing PMS), dates are also high in antioxidants.

Olives are a monounsaturated fat, which has been well researched for its benefits on heart health and inflammation. They’re also a good source of vitamin E, iron, copper and calcium.

Avocado oil is the cooking oil of choice here due to the high roasting heat (400º) required. Thanks to avocado oil’s high smoke point, the oil can be heated up to 482º without burning and losing its antioxidant integrity, unlike olive oil, which should only ever be heated to 375º max.

[[ recipeID=recipe-8ke8jz5ua, title=Roasted Cauliflower with Dates and Olives ]]

ABOUT THE AUTHOR

Jessica D’Argenio Waller

Find her most recent musings on nutrition and self-care at WELLTRIBE

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Roasted Cauliflower with Dates and Olives


Servings: 5

Keywords: Cauliflower, Dates, Olives, Side

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins

Ingredients

  • 1 Head Cauliflower (approx. 1 pound)
  • 2 Tablespoons Avocado Oil
  • 8 Pitted Dates
  • 16 Pitted Olives (I recommend Manzanilla and Kalamata, but types can vary depending on what you have on hand)
  • 1 Pinch Salt and Pepper
  • GARNISH

    • Chopped Parsley
    • Smoked Paprika

    Instructions

    Prep

    1. Preheat oven to 400º F
    2. Cut cauliflower into 1-inch florets. Spread out in single layer on a baking sheet. Toss with avocado oil and sprinkle with salt and pepper.

    roast

    1. Roast cauliflower for 15 minutes—it should start to soften but not brown yet.
    2. Meanwhile, slice dates into quarters. Leave the olives whole if they’re small or halve them if they’re large.
    1. After 15 minutes, take cauliflower out of the oven, stir, and add the dates and olives.
    2. Roast the cauliflower, dates and olives for another 15 to 17 minutes, or until everything is golden and caramelized, then season, garnish and serve.

    Notes

    Adapted from Food52