STREAMING NOW: Simply Nigella

Coliflor Con Aceitunas Y Datiles

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“¡Gracias Josè Andres!”

Ingredients Nutrition

  • 14 cup extra virgin olive oil (Spanish olive oil is preferrred)
  • 8 ounces cauliflower, broken into florets (make sure the cauliflower is very fresh and has no blemishes or black spots)
  • 3 sprigs fresh thyme (I substituted fresh parsley)
  • 8 dates, pitted and cut into quarters (*unsulphured* dates!)
  • 8 cured black olives (Not yucky canned black olives, no! I used oil-cured black olives from France (?)
  • 8 green olives (I used standard pimiento-stuffed)
  • 14 cup sweet dessert white wine (such as Pedro Ximenez. I subbed a riesling from a local winery)
  • 2 teaspoons paprika, to taste (reduced to 1 teaspoon in my test recipe and of that 1/4 tsp. was Spanish smoked paprika)


  1. Heat the olive oil in a medium sauté pan over medium heat.
  2. Add the cauliflower (and thyme if using) and cook until the cauliflower is brown and caramelized; approximately 8 minutes.
  3. Add the dates and olives and cook for about 1 more minute, until heated through.
  4. Pour in the wine and deglaze the pan, allowing the alcohol to burn off.
  5. Transfer mixture to a serving bowl and sprinkle with pimentón and garnish with fresh parsley (if you're replacing the thyme).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a