Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts

By devogirl

Serves 4 | 30 Minutes or less

Roasted cauliflower gets a hit of flavor and texture from crispy sage leaves fried in butter. For an entree salad, serve the vegetables over baby kale, and garnish with lemon wedges.

Per 1-Cup Serving 243 Cal; 3 g Prot; 24 g Total Fat (9 g Saturated Fat); 6 g Carb; 31 mg Chol; 28 mg Sod; 2 g Fiber; 2 g Sugars.

Ingredients

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

Details

Adapted from vegetariantimes.com

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.