Without further ado, here's the latest (and my recent favorite - seriously, I make it at least once a week), roasted cauliflower with dates, pine nuts, and garbanzo beans.
Serves 3-4 as an Entree
3 large garlic cloves, thinly sliced
1 1/2t cumin seeds
1/2C raw pine nuts
1/2C medjool dates, pitted & finely chopped
1T coconut oil
1 large cauliflower, cut into bite-sized florets (flat sides help browning)
1/2 can garbanzo beans, drained & rinsed
juice from 1 lemon
freshly chopped parsley for garnish
Preheat oven to 350'. Oil a rimmed baking sheet or roasting pan.
In a medium skillet, heat the coconut oil over medium heat. Add the cumin seeds, heat about 30 seconds. Add garlic, pine nuts, and dates. Gently stir for about 1-2 minutes, just until the pine nuts turn golden. Remove pan from heat and set aside.
In a large bowl, combine the cauliflower, garbanzo beans, and date mixture. Squeeze in lemon juice, stir, and spread evenly on the prepared baking sheet. Sprinkle with a little kosher salt and freshly ground pepper. Drizzle with a bit more olive oil, and roast for about 30-35 minutes, until the cauliflower begins to brown. Garnish with chopped fresh parsley, and serve immediately. Reheat leftovers in a skillet or microwave.
Adapted from the Kripalu School of Ayurveda