Roasted Rosemary Cauliflower

By: Hannah Lee Leidy
Fred + Elliott Photography

recipe heading-plus-icon


Serves 4

  • 1 head cauliflower, cleaned and cut into bite-sized florets
  • Salt and pepper to taste
  • Olive oil
  • 8 button mushrooms, cleaned and quartered
  • 8 medjool dates, pitted and roughly chopped
  • 1 cup roughly chopped walnuts, toasted
  • 2 fresh rosemary sprigs, pickled and finely chopped
  • 1 bunch italian parsley, coarsely chopped
  • Juice of 1 lemon

1. Preheat oven to 450 degrees. Generously season cauliflower with salt and pepper, toss with enough olive oil to just coat, and arrange in a single layer on a baking sheet. Roast, turning occasionally, for 15 minutes or until browned evenly. Remove from heat and let cool.

2. Toss cauliflower with mushrooms, dates, and walnuts. Add enough olive oil to coat, then add rosemary, parsley, and lemon juice. Season with salt and pepper.

  • By Kevin Roberts, Richmond, Virginia

Leave a Reply

Be the first to comment.