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Check out my feature on Chef Jose Andres's fantastic tapas recipes in the May issue of SELF. This recipe-driven piece focuses on some excellent recipes from Chef's restaurants and books. Here is a shot of the tuna on toast during the testing process –  

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And for all my blog readers, here is a treat. Another Jose recipe that I love (not featured in the magazine) – 

Coliflor con Aceitunas y Frutos Secos By Chef Jose Andres

Cauliflower with Olives and Dates by Chef Jose Andres

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Coliflor con aceitunas(First cauliflower photo is mine, and the second is courtesy of Jose's lovely team!)
  

Serves 8

 

INGREDIENTS

1/4 cup extra virgin olive oil

1 pound cauliflower, broken into small pieces

6 sprigs fresh thyme

14 pitted dates, cut into quarters

12 pitted black olives, halved

12 pitted green olives, halved

1/2 cup sweet dessert wine such as Pedro Ximenez

3 teaspoons pimenton

¼ teaspoon sea salt (optional)

 

PREPARATION

Heat the oil in a large pan over medium heat. Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 – 10 minutes. Add the dates and olives and cook for about 1 minute more, until heated through.  Add the wine and deglaze the pan, allowing the alcohol to burn off – this should take about a minute or two. Transfer to a serving bowl and sprinkle with pimenton and sea salt, if using. 

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2 Comments

  1. YUM. That looks amazing–love the sweet/savory thing with cauliflower. I do a pasta dish w/roasted cauliflower, figs, and anchovies and it’s bizarrely delicious.

  2. What a delicious-looking cauliflower dish!

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