1 large cauliflower
50 g pitted Medjool dates
1 clove garlic
80 g capers
50 g chopped, roasted almonds
50 ml extra virgin olive oil
100 g unsalted butter
Salt and white pepper to taste
Steam the cauliflower for 10 minutes and then refresh it in ice water.
Chop dates and capers, crush a little garlic with a tablespoon of almonds.
In a hot pan, add a little olive oil and roast the hell out of the cauliflower in the oven until it starts to caramelise.
Once browned all over, add butter to the pan and when foaming, add the rest of the ingredients.
Baste the cauliflower with butter, dates and capers until it has soaked in all the flavours.
Drain, season with salt and white pepper and a squeeze of lemon juice before serving.
Photo Credits: Africola