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 –  

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

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

Serves 8



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)



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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  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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