Name: Roasted Cauliflower with Fresh Sage and Rosemary
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Classic
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; 2 -3 Tablespoons olive oil; 2 Tablespoons balsamic vinegar; Salt to taste; Pepper to taste

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
2 –3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
Salt to taste
Pepper to taste

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Instructions

Preheat oven to 425º.
Combine all ingredients in a large bowl and distribute olive oil on the cauliflower.
Rub the bottom of a roasting pan or half sheet pan with olive oil with additional 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.

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

Keywords: roasted vegetables, Thanksgiving side dish