Roasted Cauliflower with Pine Nuts

By • March 22, 2015 0 Comments

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Author Notes: Roasting is my go to method for delicious vegetables. It creates simple, elegant, and beautiful platters of caramelized crunchy forkfuls of bliss! at yvonne's table


Serves 4

  • 1 large cauliflower
  • extra virgin olive oil
  • kosher salt and freshly ground pepper
  • 1/4 cup pine nuts (raw)
  • crushed red pepper to taste (optional)
  1. Preheat oven to 425°F.
  2. Cut the cauliflower into even-sized florets. Wash and dry thoroughly and place in a large bowl.
  3. Swirl the EVOO around the bowl a few times and season with salt, pepper and red chili flakes (if using) and toss to coat well.
  4. Transfer to a sheet pan and spread out evenly.
  5. Roast until the edges start to turn golden brown (about 15 minutes) and flip with a metal spatula.
  6. Add the pine nuts at the is point and toast for another 10-15 minutes turning occasionally until everything is a beautiful golden brown.
  7. Remove from the oven, season to taste with kosher salt and serve either warm or at room temperature.

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