Roasted Cauliflower with Fresh Sage and Rosemary

Roasting cauliflower florets with rosemary and sage turns them into crispy nuggets and caramelizes the onions into soft, sweet pieces. Great Thanksgiving Day side dish.
Ingredients for Roasted Cauliflower with Sage and Rosemary on a cutting board

Thanksgiving Day Side Dish

I made Roasted Cauliflower with fresh sage and rosemary for Thanksgiving one year, and it is now requested by my family every year for that holiday and many, many times in between. Don’t wait for the holidays to make this recipe. I had to buy a larger sheet pan that could withstand the heat and fit two cauliflower heads. This recipe for roasted cauliflower is from Lynne Rosetto Kasper, retired host of The Splendid Table.

Roasted cauliflower in a white serving bowl

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. 
Roasted caulifower on a sheet pan

How to Roast Vegetables

  • 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 takes up the entire oven cooking rack. 
  • Roasting needs a good coating of olive oil on the pan and vegetables 
  • Arrange vegetables in a single layer – do not overcrowd.
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Roasted Cauliflower with Sage and Rosemary in a bowl

Roasted Cauliflower with Fresh Sage and Rosemary


Description

Roasting cauliflower florets with rosemary and sage turns them into crispy nuggets, and the caramelized onions are so sweet. This amazing cauliflower dish is from Lynne Rosetto Kasper, retired host of The Splendid Table.


Ingredients

Scale
  • 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
  • 23 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat oven to 425º.
  2. Combine all ingredients in a large bowl and distribute olive oil on the cauliflower.
  3. Rub the bottom of a roasting pan or half sheet pan with olive oil with additional olive oil.
  4. Spread the mixture out on the pan, trying not to overlap.
  5. 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.

  • Prep Time: 15
  • Cook Time: 45
  • Category: Vegetable
  • Method: Oven
  • Cuisine: Classic

Keywords: roasted vegetables, Thanksgiving side dish

Let me know your thoughts on this post!

6 Responses

  1. 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.

  2. 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!!!

  3. 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!

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