Roasted Cauliflower with Almonds and Herbs

What you’ll need:

• 2 heads of cauliflower

• About 2 c fresh parsley 

• About 4 tbsp EVOO

• Salt and pepper 

• 1/2 c whole raw almonds

• 1 tbsp red wine vinegar 

• 2-4 Medjool dates, pitted and chopped

• Optional: 6ish anchovies, finely chopped

How to make it:

1. Preheat oven to 425º

2. Remove leaves from cauliflower and break into florets. Add to a rimmed baking sheet. Drizzle with about 2 tbsp oil and toss to coat. Season well with salt and pepper.

3. Roast the cauliflower until deep golden brown and tender, tossing once (about 25 minutes). 

4. On another pan, spread out the almonds and roast alongside the cauliflower for about 8 minutes. Don’t burn them! 

5. Add red wine vinegar, 2 tbsp oil, salt, and pepper (and anchovies) to a bowl. Add a few of the chopped dates and whisk to combine.

6. Roughly chop the toasted almonds and add to the bowl along with the parsley. Toss to combine.

7. Arrange the roasted cauliflower on a plate and top with the almond/vinegar/oil mixture.

I served mine with bone-in chicken breasts.