Pan-Roasted Cauliflower With Pine Nuts, Garlic and Rosemary |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My BF found this recipe in a recent issue of Cottage Living, courtesy of Sara Foster. We both love cauliflower, and this recipe gives it a nice crunch and nutty taste. Another recipe to leave in the oven while you are taking care of the rest of dinner. We cut down the 1/4 cup olive oil to about a tablespoon. Leave it as is if you are not concerned about fat intake. Ingredients:
4 lbs cauliflower (any color, about 2 heads) |
1/2 tablespoon rosemary (chopped fresh) |
1/4 cup olive oil |
salt, to taste |
pepper, to taste |
1/4 cup pine nuts |
2 teaspoons garlic, minced |
1/4 cup breadcrumbs, toasted |
Directions:
1. Preheat oven to 400 degrees F.
2. Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
3. 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.
4. Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.
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