Pan-Roasted Cauliflower with Pine Nuts, Garlic, and Rosemary

recipe
Meek and mild no more, cauliflower gets a boost with the robust flavors of fresh herbs and nuts. Prep: 15 minutes; Roast: 40 minutes.

Yield:

Makes 8 servings

Recipe from


Ingredients

4 pounds fresh golden, purple, or white cauliflower (about 2 heads), washed and cut into 1 1/2-inch florets
1/2 tablespoon chopped fresh rosemary
1/4 cup olive oil
Salt, to taste
Freshly ground pepper, to taste
1/4 cup pine nuts
2 teaspoons minced garlic
1/4 cup breadcrumbs, toasted

Preparation

1. Preheat oven to 400°. Place cauliflower in a roasting pan, and toss with rosemary and next 3 ingredients. Roast at 400° for 20 minutes.

2. Add pine nuts and garlic; toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.

Note:

Jonathan Waxman,

November 2007
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