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

Yield Makes 8 servings
Meek and mild no more, cauliflower gets a boost with the robust flavors of fresh herbs and nuts. Prep: 15 minutes; Roast: 40 minutes.


  • 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

How to Make It

  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.