This recipe is very simple and easy to make.
Cauliflower with olives and dates
Coliflor con aceitunas y datiles
This is a quick and simple tapa that mixes sweet and savory.
But the key ingredient here is the pimentón, Spain’s sweet smoked paprika.
This amazing seasoning should always be in your pantry.
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Yields: 4 servings
¼ cup extra virgin olive oil
8 ounces (1/2 pound) cauliflower, broken into pieces
3 sprigs fresh thyme
8 dates, cut into quarters
8 cured black olives
8 green olives
¼ cup sweet dessert white wine, such as Pedro Ximenez
2 teaspoons pimentón
Heat the olive oil in a medium sauté pan over medium heat.
Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 minutes.
Add the dates and olives and cook for about 1 more minute, until they are heated through.
Pour in the wine and deglaze the pan, allowing the alcohol to burn off.
Transfer mixture to a serving bowl and sprinkle with pimentón.
Enjoy
Note: If you don't have pimento or white wine it will still taste great with just the dates and olives. ;9
If you have any questions don't hesitate to ask them.
