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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
- 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)
- Preheat oven to 425°F.
- Cut the cauliflower into even-sized florets. Wash and dry thoroughly and place in a large bowl.
- 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.
- Transfer to a sheet pan and spread out evenly.
- Roast until the edges start to turn golden brown (about 15 minutes) and flip with a metal spatula.
- Add the pine nuts at the is point and toast for another 10-15 minutes turning occasionally until everything is a beautiful golden brown.
- Remove from the oven, season to taste with kosher salt and serve either warm or at room temperature.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer