I had enough fresh rosemary leaves which I had brought back from my aunt’s to make more than a couple of dishes. I wanted to make one vegetarian main course with these fragrant fresh leaves. I didn’t want these leaves to languish in the refrigerator for too long lest they lose their freshness. So I decided to make something out of it for lunch.I predominantly make only vegetarian food so I had to do a bit of thinking as to how to use this herb.
When you really set your mind to do something then things somehow fall in place and I came to a decision as to what to make with the rosemary leaves. I had decided to make something Mediterranean because the rosemary herb is native to that region.
Cauliflower, green olives, dates,olive oil and of course the fresh rosemary all represent the Mediterranean region’s cooking. I decided to combine all of them to make a healthy, light main course meal. Roasting the cauliflower florets brings out the distinct flavour of this vegetable. Based on your preferences feel free to either omit the dates or you can also substitute them with raisins. If you like the sweet and sour taste in your food then definitely go for it. The rosemary works well with this combination.
This is a good main course vegetarian option for a Mediterranean themed lunch or dinner. It’s a nice fancy platter to serve your family and friends when you have them over for a meal. If you have many dishes on your menu for the day limit the serving size so your guests can do justice to all the food that you have lovingly prepared for them.