Roasted Cauliflower with Crispy Sage and Toasted Pine Nuts

The perfect side dish for every fall and winter meal

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



  • 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