Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts

By devogirl

Ingredients

• 1 2-lb. head cauliflower, cut into 1-inch florets (8 cups)
• 2 Tbs. olive oil
• 4 Tbs. (1/4 cup) unsalted butter
• 25 –30 whole, large sage leaves
• 1/4 cup finely chopped, toasted pine nuts or chopped, toasted, sliced almonds

Preparation

Step 1

1 Preheat oven to 425°F. Line large baking sheet with parchment paper.

2 Toss together cauliflower and oil in large bowl, and season with salt, if desired. Spread on prepared baking sheet, and roast 25 to 28 minutes, or until deeply browned.

3 Meanwhile, melt butter in medium skillet over medium heat. Add sage leaves, and cook 3 to 5 minutes, or until darkened, crisp, and slightly curled. Remove from heat, and set aside.

4 Transfer cauliflower to serving dish. Pour sage-butter mixture over top, and sprinkle with pine nuts.


per 1-cup serving
Calories: 243
Protein: 3 g
Total Fat: 24 g
Saturated Fat: 9 g
Carbohydrates: 6 g
Cholesterol: 31 mg
Sodium: 28 mg
Fiber: 2 g
Sugar: 2 g