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Coliflor Con Aceitunas Y Datiles

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“¡Gracias Josè Andres!”
READY IN:
22mins
SERVES:
4
UNITS:
US

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)

Directions

  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).

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