If you think you don’t like cauliflower, then you must try this recipe! It was so good I ate leftovers for lunch the next day, and I never eat leftover veggies!
Preheat the oven to 425 degrees F.
Evenly spread the cauliflower on a baking sheet, spoon olive oil over, and season with salt and pepper. Transfer to the oven and roast, tossing occasionally with a spatula, until golden brown at the edges, about 30 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 lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're 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.