Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course." -Bobby Flay, Chef
The refrigerator light goes on...
This roasted cauliflower recipe makes a perfect side dish for almost any meal with a great balance of flavors. The higher temperature will both caramelize the cauliflower but also the garlic. When garlic turns brown during cooking it changes the taste – making it slightly more bitter but that brings a great balance to the other flavors in the dish. Using the white wine to deglaze the pan helps to bring all the flavors together.
The best recipes are the simplest and veggies are best made simple. There are 8 ingredients in this recipe including the salt and pepper. The balance of sweet, salty and savory between the cauliflower, onions, garlic and pine nuts is perfect but, best of all, it takes so little to make. The prep is simple and roasting even easier.
Roasted Cauliflower with Pine Nuts
Servings: 4 | Serving size: 4 ounces cauliflower
Cooking time: 45 minutes
This recipe can easily be multiplied and makes great leftovers hot or cold. Try adding the roasted cauliflower to salads.
Ingredients
- 1 Tbsp. olive oil
- 1 medium head cauliflower (cut into 1/2 inch flowerets)
- 4 cloves garlic (minced)
- 1 medium white onion (finely diced)
- 4 Tbsp. pine nuts
- 1/4 tsp salt
- fresh ground black pepper to taste
Place a baking sheet in the oven and preheat to 375°F.
When the oven is hot, add the olive oil to the sheet pan, swirl, and add the cauliflower, garlic, and white onion.
Return to the oven and roast for 10 minutes. Stir every 5 minutes.
After 10 minutes, add the pine nuts and the salt.
Roast for 10 minutes. Stir every 5 minutes.
Add the pepper, toss well, and roast for another 5 minutes.
Serve.
Nutrition Facts
Serving size: 4 ounces cauliflower
Servings: 4
Amount Per Serving
| Calories 160 | Calories from Fat 90 |
| % Daily Value |
| Total Fat 10g | 13% |
| Saturated Fat 1g | 6% |
| Monounsaturated Fat 4g | |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 210mg | 9% |
| Total Carbohydrates 16g | 6% |
| Dietary Fiber 5g | 19% |
| Sugars 6g | |
| Protein6g |
| Vitamin A 0% | Vitamin C 117% |
| Calcium 5% | Iron 8% |
| Vitamin K 40mcg | Potassium 700mg |