Roasted garlic cauliflower florets with fried dates and toasted pine nuts.

• 2 heads of cauliflower

• 1 sprig of fresh rosemary

• Garlic salt to taste

• Plenty of olive oil

• 1/2 cup pine nuts

• 1/2 cup chopped majdool dates

Preheat oven to 450f. Cut cauliflower into florets and toss with olive oil until each floret is well coated. Place on a parchment lined baking sheet and dust with garlic salt to your heart’s desire and add leaves from rosemary sprig. Bake for approx 30 minutes until florets are soft and a golden hue is achieved.

Meanwhile, in a dry frying pan toast pine nuts until fragrant and toasted in colour. Transfer to a bowl and reserve. In the same frying pan add a tbsp of olive oil and fry the dates for about 6-8 minutes. They should be soft and irresistable at this point.

Once the cauliflower is finished roasting just transfer to a serving platter and add the toasted pine nuts and and fried dates. Season with extra garlic salt if you like.