5 Ingredients or Fewer

Roasted Cauliflower with Pine Nuts

March 22, 2015
4.5 Stars
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)
In This Recipe
  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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