An easy recipe and one that even cauliflower haters will enjoy. I only used one head of Cauliflower so I halved the pine nuts and breadcrumbs but used the full amount of rosemary and garlic , it took less time than directed so just keep an eye on it.
Pan-Roasted Cauliflower with Pine Nuts, Garlic, and Rosemary
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
- 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
- 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.
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