Roasted Lemon Basil Cauliflower with Flaked Almonds and Dates

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This dish is so versatile and utterly delicious…it is great straight out the oven as a winter warmer or cold as a summer salad. It is also very easy to make and is packed with flavour. I want to explore this dish further by tossing linguine through it once it has roasted so the pasta can soak up all the juices…yummy! If you give it a go let me know…feedback is very welcome on here.

Preparation time: 1 hour 15 minutes (including cooking time)

Ingredients (Serves 3):

  • 1 large head of cauliflower
  • 290g fresh basil
  • 4 tbsp rosemary leaves
  • 4 (or less if they are potent) long green chillies (the ones i used were mild)
  • 1 lemon juiced
  • 6 fresh Medjool dates (chop and de-stone)
  • 6 tbsp Kalamata Olive Oil
  • 100g flaked almonds
  • 3tbsp ground almonds
  • 3/4 tsp table salt
  • Black pepper (a few generous grinds)


  1. Preheat the oven to 180 degrees celsius if it is a fan oven, 200 if not
  2. Chop the cauliflower into florets and wash well
  3. Place the cauliflower, chopped basil, rosemary, lemon juice, chopped green chillies, chopped and de-stoned dates, olive oil, salt, pepper and ground almonds into a bowl and mix well
  4. Transfer the mixture into a baking dish and top with the flaked almonds
  5. Place the dish in the oven for approx. 1 hour or until a knife can easily piece the cauliflower
  6. Enjoy my Little Peas!

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