Garlic and Sage Roasted Cauliflower ~
Tender cauliflower roasted with aromatic garlic and fresh sage.
Serve as a side dish or as a main course with a drizzle of olive oil or melted butter over fresh pasta for an easy dinner.
Sage and Garlic Cauliflower Recipe
Fresh sage is one of my favorite herbs for the holiday season; the earthy aroma smells like Thanksgiving to me. Combined with garlic, this is a fragrant and satisfying addition to the dinner table.
I like this recipe because the bits of crispy sage leaves throughout elevate the humble cauliflower to a dish worthy of the holiday table. (Guests following a low-carb diet will thank you!)
Ingredients for Garlic and Sage Roasted Cauliflower
You will need the following:
- 4 cups cauliflower florets, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh sage leaves, finely chopped
- 1 tablespoons fresh garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
How to Make Garlic and Sage Roasted Cauliflower
STEP ONE: Preheat the oven to 425°F. Line a sheet pan with parchment paper.
STEP TWO: Place cauliflower florets in a large bowl and set aside.
STEP THREE: In a small bowl, whisk together the olive oil, white wine vinegar, fresh sage, garlic, salt, and black pepper. Adjust seasoning to taste.
STEP FOUR: Pour the olive oil mixture over the cauliflower florets and toss to coat.
STEP FIVE: Transfer the cauliflower mixture to the prepared baking sheet and spread in a single layer.
STEP SIX: Roast in the preheated oven for 20 minutes, stirring halfway through the cooking time, until the cauliflower is golden brown. Serve hot.
Storage
- Roasted cauliflower is best the same day.
More Recipes You’ll Love!
- Whole Roasted Cauliflower
- Cheesy Cauliflower Soup
- Mashed Cauliflower Casserole
- Cauliflower Stuffing
- Cauliflower Piccata
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Garlic and Sage Roasted Cauliflower
Ingredients
- 4 cups cauliflower florets cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh sage leaves finely chopped
- 1 tablespoons fresh garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper.
- Place cauliflower florets in a large bowl and set aside.
- In a small bowl, whisk together the olive oil, white wine vinegar, fresh sage, garlic, salt, and black pepper. Adjust seasoning to taste.
- Pour the olive oil mixture over the cauliflower florets and toss to coat.
- Transfer cauliflower mixture to the prepared baking sheet and spread in a single layer.
- Roast in the preheated oven for 20 minutes, stirring halfway through the cooking time, until the cauliflower is golden brown. Serve hot.
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