Roasted Cauliflower with Pine Nuts



Serving size

4 ounces cauliflower
45 minutes

This recipe can easily be multiplied and makes great leftovers hot or cold. Try adding the roasted cauliflower to salads.

Roasted Cauliflower with Pine Nuts


1 Tbsp. Olive oil
1 head medium (5-6 inch dia.) Cauliflower, raw (cut into 1/2 inch flowerets)
4 clove Garlic, raw (minced)
1 medium (2-1/2 inch dia) White onions (finely diced)
1/4 cup Pine nuts
1/4 tsp. Salt
1 to taste Black pepper


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.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

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.

"Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course."

Bobby Flay, Chef