Roasted Cauliflower with Dates and Olives

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2015 was a banner year for the Mediterranean diet with a number of published studies linking it with important health benefits. These included lower risks for heart disease, breast cancer and depression, and improved cognitive function. And those don’t include the study published in December 2014 linking the Mediterranean diet to a longer life.

As far as I’m concerned, these results are terrific news. I’m a huge fan of the Mediterranean diet, which emphasizes minimally processed foods primarily from plant sources; seafood; copious amounts of olive oil; some dairy, poultry, and beef; and red wine. Equally important, it values the social aspect of food, such as sharing meals and conversation with others while eating (hello, family dinner!).

All of which leads me to the recipe I’m sharing with you today. It’s a simple tapas recipe whose country of origin is Spain, one of the countries whose cuisines contribute to the Mediterranean diet. I first tried the dish at Jaleo, the Washington D.C. tapas institution, and, as is my custom when I experience something simple and delicious in a restaurant, I wanted to replicate it at home. Fortunately, I found a recipe on Jaleo’s Facebook page that I was able to use as a starting point.

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