How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Coliflor Con Aceitunas Y Datiles?

You need 8 ingredients. The key ingredients include: ¼ cup extra virgin olive oil (Spanish olive oil is preferrred), 8 ounces cauliflower, broken into florets (make sure the cauliflower is very fresh and has no blemishes or black spots), 3 sprigs fresh thyme (I substituted fresh parsley), 8 dates, pitted and cut into quarters (*unsulphured* dates!), and more.

Is Coliflor Con Aceitunas Y Datiles suitable as seafood?

Yes, Coliflor Con Aceitunas Y Datiles falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Coliflor Con Aceitunas Y Datiles?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coliflor Con Aceitunas Y Datiles Recipe

Name: Coliflor Con Aceitunas Y Datiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil (Spanish olive oil is preferrred); 8 ounces cauliflower, broken into florets (make sure the cauliflower is very fresh and has no blemishes or black spots); 3 sprigs fresh thyme (I substituted fresh parsley); 8 dates, pitted and cut into quarters (*unsulphured* dates!); 8 cured black olives (Not yucky canned black olives, no! I used oil-cured black olives from France (?); 8 green olives (I used standard pimiento-stuffed); ¼ cup sweet dessert white wine (such as Pedro Ximenez. I subbed a riesling from a local winery); 2 teaspoons paprika, to taste (reduced to 1 teaspoon in my test recipe and of that 1/4 tsp. was Spanish smoked paprika)

Try this homemade Coliflor Con Aceitunas Y Datiles recipe the whole family will love. Made with extra virgin olive oil, cauliflower, thyme and dates. Ea…

This Coliflor Con Aceitunas Y Datiles is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings, at about 158 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

¼ cup extra virgin olive oil (Spanish olive oil is preferrred)
8 ounces cauliflower, broken into florets (make sure the cauliflower is very fresh and has no blemishes or black spots)
3 sprigs fresh thyme (I substituted fresh parsley)
8 dates, pitted and cut into quarters (*unsulphured* dates!)
8 cured black olives (Not yucky canned black olives, no! I used oil-cured black olives from France (?)
8 green olives (I used standard pimiento-stuffed)
¼ cup sweet dessert white wine (such as Pedro Ximenez. I subbed a riesling from a local winery)
2 teaspoons paprika, to taste (reduced to 1 teaspoon in my test recipe and of that 1/4 tsp. was Spanish smoked paprika)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
158 kcal
Category
Seafood

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