Roasted Cauliflower with Shallots and Pine Nuts
This is the perfect side dish to any steak, fish or chicken recipe. The simplicity of this side dish is what makes it absolutely perfect.
The cauliflower gets roasted with shallots and pine nuts. The pine nuts become perfectly toasted and the shallots get sweet and caramelized. I love adding chili flakes for some heat but that is certainly easy to omit if you’re not a fan of heat but since my entire family and I love spicy food, I am extremely generous with it!
The clean up for this dish is easy, the prep is easy and the result is simply delicious! This side is one to make and remake time and time again.
How I make the Roasted Cauliflower with Shallots and Pine Nuts:
Preheat the oven to 375º.
Place the cauliflower florets in a large baking sheet lined with aluminum foil.
Tip! Lining the baking sheet with aluminum or parchment paper makes for extra easy cleanup.
Add the shallots and pine nuts.
Season the mixture with salt pepper and chili flakes to taste.
Drizzle extra virgin olive oil to the entire mixture.
Tip! Be generous with the extra virgin olive oil. The oil brings moisture to the dish and helps caramelize the shallots and the cauliflower beautifully!
Mix everything well so that all the seasonings and vegetables are well distributed and spread them evenly flat on the baking sheet.
Tip! Lay the flat parts of the cut florets side down, they get super caramelized in the oven and become sweeter and delicious.
Bake the cauliflower mixture in a preheated 375º oven for 40 minutes.
Half way into the cooking time, shimmy the baking sheet to release the steam and to allow the roasting process to continue evenly.
Once the cauliflower is cooked through and the shallots and pine nuts are roasted nicely, remove them from the oven.
Sprinkle the parsley and serve.
Enjoy!
Roasted Cauliflower with Shallots and Pine Nuts
Equipment
- 1 Large baking sheet
- aluminum foil
Ingredients
- 1 head of cauliflower cut into florets
- 3 shallots thinly sliced
- 1/4 cup pine nuts
- salt and pepper to taste
- Extra virgin olive oil about a 1/3 of a cup
- 2 teaspoons dried parsley
- 2 teaspoons chili flakes or to taste depending on tolerance level
Instructions
- Preheat the oven to 375º.
- Place the cauliflower florets in a large baking sheet lined with aluminum foil.
- Add the shallots and pine nuts.
- Season the mixture with salt pepper and chili flakes to taste.
- Drizzle extra virgin olive oil to the entire mixture.
- Mix everything well so that all the seasonings and vegetables are well distributed and spread them evenly flat on the baking sheet.
- Bake the cauliflower mixture in a preheated 375º oven for 40 minutes.
- Half way into the cooking time, shimmy the baking sheet to release steam and to allow the roasting process to continue evenly.
- Once the cauliflower is cooked through and the shallots and pine nuts are roasted nicely, remove them from the oven.
- Sprinkle the parsley and serve.
- Enjoy!