Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts

Roasted Cauliflower with Crispy Sage  and Toasted Pine Nuts

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

  • 4Servings


  • 1 2-lb. head cauliflower, cut into 1-inch florets (8 cups)
  • 2 Tbs. olive oil
  • 4 Tbs. (¼ cup) unsalted butter
  • 25–30 whole, large sage leaves
  • 1/4 cup finely chopped, toasted pine nuts or chopped, toasted, sliced almonds


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.

Nutrition Information

  • Serving Size: per 1-cup serving
  • Calories: 243
  • Carbohydrate Content: 6 g
  • Cholesterol Content: 31 mg
  • Fat Content: 24 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 28 mg
  • Sugar Content: 2 g