After my husband and I tasted a roasted cauliflower recipe at Girl & The Goat restaurant in Chicago, I knew I had to figure out how to make it. While I like cauliflower already, that dish took it to a whole new level. It was fantastic.
I found lots of roasted cauliflower recipes online, but ended up with my own version based on a few different ones that looked good. My husband instructed me to “Write it down right away, before you forget how you made it!” which was a definite seal of approval. Not only does it taste great, it’s pretty frugal and would look great as an elegant side dish for when company comes over.
Roasted Cauliflower with Pine Nuts and Parmesan
- 1 head cauliflower, cut into pieces
- 2 tsp. rosemary (I used dried)
- 1/4 C. extra virgin olive oil
- 2 tsp. lemon juice
- salt & pepper to taste
- 1/4 C. pine nuts
- 2 tsp. fresh garlic, minced
- 1/3 C. grated Parmesan cheese
- 1/4 C. bread crumbs
Preheat oven to 400 degrees. In a bowl, combine olive oil, lemon juice, salt and pepper, and rosemary. Toss cauliflower in the olive oil mixture until well-coated. Place on a roasting pan or cookie sheet and roast for 20 minutes. Meanwhile, combine remaining ingredients in another small bowl. Sprinkle the pine nut mixture on top of roasted cauliflower and continue to roast an additional 10 minutes until golden brown.