Restaurant Redo: Cauliflower with Olives and Dates

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IMG_4385This is another dish we had at Jose Andres restaurant in Washington DC. Jaleo is a Spanish tapas restaurant that is DEEEEEEELICIOUS. I made a few other recipes from this restaurant: Apple/Fennel salad and bread with tomato and jamon serrano. The ingredients in this cauliflower dish first sounded odd, but like most things that are ‘odd’ I usually love them. This is so yummy. Sweet, creamy, and salty and EASY. Its a great side dish or even if you are a vegetarian/vegan it could be an entree. Its certainly filling enough. I’ve served this with other tapas as a dinner, with scallops, and with steak. I hope you enjoy!

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The original dish at Jaleo – my inspiration

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Glass of wine at Jaleo

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Will and I at the Washington Monument in DC

Ingredients:

  1. One head of cauliflower broken into small pieces, stems cut short.
  2. 15 pitted black olives – whole
  3. 10 pitted dates – cut into quarters
  4. 5-6 sprigs of fresh type
  5. 1 tsp of smoked paprika
  6. 1 tbsp cooking oil of your choice – I used regular olive oil
  7. 1/4 cup of sweet white wine – riesling or moscato will do just fine

Directions:

  1. Heat cooking oil in a pan over medium heat.
  2. Add cauliflower and thyme springs to pan.
  3. Stir regularly until cauliflower begins to brown and soften. (I use a fork to see when the cauliflower is soft)
  4. Add in olives and stir for about 2 minutes until heated through.
  5. Add dates and stir for about another 2 minutes until heated through.
  6. Add white wine and sauté until wine has reduced to almost nothing.
  7. Toss in paprika and stir,
  8. Remove from heat and plate or put into bowl for family style dining.
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Cauliflower sautéing with thyme

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Adding in olives and dates to saute pan

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Final product!

 

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