Roasted Cauliflower with Dates and Pine Nuts

(recipe from 5 Ingredient Fix cookbook)

1 large head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
4 Tbsp. unsalted butter (I used coconut oil)
1/3 cup pine nuts
1 garlic clove, minced
1/2 cup pitted Medjool dates, coarsely chopped

Preheat the oven to 425F.

Evenly spread the cauliflower on a baking sheet and season with salt and pepper.  Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Put the butter in a small skillet over medium-low heat.  Once it's melted, add the pine nuts and cook, stirring frequently, until they're light golden brown, about 5 minutes.  Add the garlic and dates and continue cooking until the garlic and dates are softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top, and toss to combine.  Taste and adjust seasoning if necessary and serve warm or at room temperature.

(Interesting cauliflower dish - simple and tasty.)