Holy Taco Roasted Cauliflower With Dates And Rosemary

• 1 head cauliflower, trimmed and broken in to medium florets
• 1/2 cup medjool dates, chopped (roughly 2-3 large dates)
• 1/4 cup rosemary, chopped
• salt + pepper
• 1/2 lemon
• 1/4 cup olive oil, divided

1. Bring a large pot of salted water to a boil and blanch cauliflower for 2-3 minutes. Drain and pat dry well.
2. Preheat the oven to 450. In a mixing bowl combine cauliflower with 2 tablespoons of olive oil, dates and rosemary and season with salt and pepper.
3. Place a cast iron or oven proof skillet in warm oven for 5-7 minutes. Remove and coat with remaining olive oil, swirl to coat. Add in cauliflower mixture and roast for roughly 8 minutes, until golden. Remove from oven and "de-glaze" so to speak with lemon juice, adjust salt and pepper. Serve

cauliflower, medjool dates, rosemary, salt , lemon, olive oil

Taken from food52.com/recipes/68673-holy-taco-roasted-cauliflower-with-dates-and-rosemary (may not work)