Impressive Side Dish
There are only seven ingredients to make this delicious recipe for roasted cauliflower with sage and rosemary. It comes together quickly, and any leftovers (good luck with that) are a great addition to a salad or a soup topping later in the week. This recipe appears at the Thanksgiving and Christmas table, but the family also requests it for birthdays and Sunday meal gatherings. Don’t wait for the holidays to make this recipe. I had to buy a larger sheet pan that could withstand high roasting temperatures and fit two cauliflower heads.
Tips for Cutting Cauliflower & Growing Herbs
- Learn how to cut cauliflower like a pro. Watch this YouTube video about cutting cauliflower from everyone’s favorite cook, Ina Garten – The Barefoot Contessa on the Food Network.
- Do you have an herb garden? It can save you money and trips to the store. Sage and rosemary are easy to grow in the herb garden.
How to Oven Bake Roasted Cauliflower with Sage & Rosemary
- Dry vegetables after washing; otherwise, they will steam and not get crispy.
- Use a low-sided roasting pan or sheet pan that can withstand the heat of a 425º – 450º oven. The sheet pan pictured to the left is 18″ x 13″ x 2″ and covers the entire oven cooking rack.
- When roasting, the pan and vegetables need olive oil. I slick the cut and dried veggies in a bowl with two tablespoons of olive oil and use another tablespoon on the pan.
- Arrange cauliflower, sage and rosemary in a single layer – do not overcrowd.
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Equipment Needed
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Roasted Cauliflower with Fresh Sage and Rosemary
Enjoy roasted cauliflower with sage and rosemary—a flavorful side dish perfect for your special meals. Roasting transforms the florets into crispy nuggets. Lynne Rosetto Kasper, retired host of The Splendid Table, inspires this amazing cauliflower dish.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60 minutes
- Yield: 4 1x
- Category: Vegetable
- Method: Oven
- Cuisine: Classic
- Diet: Gluten Free
Ingredients
- 1 large cauliflower broken into florets and sliced 1/4″ thick
- 2 medium red onion, cut into half rings
- 2 large cloves of garlic, thinly sliced or 6-8 whole garlic cloves, unpeeled
- 6 fresh sage leaves
- Rosemary leaves from a 3-inch branch
- 3 Tablespoons olive oil (2 Tablespoons for veggies and 1 Tablespoon for the pan)
- 2 Tablespoons balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 425º.
- Combine all ingredients in a large bowl (reserving 1 tablespoon olive oil for the sheet pan) and stir with hands to distribute olive oil on the cauliflower.
- Rub the bottom of a roasting pan or half sheet pan with 1 Tablespoon of olive oil.
- Spread the mixture out on the pan, trying not to overlap.
- Roast cauliflower for 45 minutes or until cauliflower is tender and golden brown, turning every 15 minutes.
Notes
If you roast whole garlic cloves, they can be pinched out of their paper-like “jackets” and eaten whole or spread on bread.
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6 responses to “Roasted Cauliflower with Fresh Sage and Rosemary”
I have also cut the cauliflower in slightly bigger pieces and then followed the recipe. Then we eat the delicious cauliflower pieces as a snack! Yummm!
Yummy snack and great idea! Thanks
Made this the other night with some InstaPot chicken. Mine didn’t come out as pretty as your picture but was still delicious! Keep the side dish recipes coming. You can never have too many!!!
Thanks for the vote of approval. How about trying the Perfectly Baked Sweet Potato next?
This is such a great side dish! I agree with you on the red onions and the garlic. It’s great to have those extra roasted garlic cloves for other uses as well. Thank you.
I’m glad you like this recipe. Roasted veggies are the best!!