Carmelized Cauliflower

I told you recently about a wonderful Spanish vegan tapas dish I enjoyed in Washington, DC which included cauliflower, dates and olives.  Though I love it, cauliflower does provide a rather blank canvas for any dish, but with the addition of the other ingredients, the balance of sweet and savory was so nicely accomplished I knew it was something I would try to replicate.
I was entertaining last night so I decided it was the perfect time to to try to recreate the dish.  As I had no recipe to guide me, I went to the market (Tarry Market to be specific ~ the fabulous Batali/Bastianich venue in Port Chester, NY), picked up a dozen beautiful olives, went home and got to work. The result was this amazing, carmelized, almost candied even, cauliflower which disappeared off the plates in no time flat.
I hope you enjoy!
You will need:1 head of cauliflower, cut into florets, discarding the core and base
5 large dates, pitted and lightly chopped
12 olives, pitted and quartered lengthwise* 1/2 c water
1 TBSP Cinnamon
½-1 c Extra Virgin Olive Oil
*I used an assortment of green and purple for color, but use whatever you like best
Preheat the oven to bake at 350 degrees.Place the washed cauliflower florets in a medium baking dish, in one, even layer.Cut up the olives and dates and sprinkle them over the cauliflower.Pour in a half cup of water to help steam the cauliflower while baking.Sprinkle a tablespoon of cinnamon over the top of the vegetables, and then drizzle a half cup of olive oil as well.Bake for 20 minutes, stirring often to even out the cooking.
After 20 minutes, change the oven roast and set it for 400 degrees.Drizzle the remaining olive oil over the dish, along with salt and pepper to taste.Continuing to stir, roast for another 20 minutes.
Serve immediately and enjoy.  I'd say it serves four but we wanted more!