Roasted Cauliflower with Shallots and Pine Nuts
Why You’ll Love This Roasted Cauliflower
This simple roasted cauliflower is the perfect side dish for steak, fish, or chicken.
The cauliflower roasts with shallots and pine nuts until the nuts are toasted and the shallots are sweet and caramelized. I add chili flakes for heat, but you can reduce or omit them if you prefer.
With easy prep and cleanup, this is a dependable side dish you can make again and again.
How to Make Roasted Cauliflower with Shallots and Pine Nuts
Season the Cauliflower
Preheat the oven to 375°F.
Place the cauliflower florets on a large baking sheet lined with aluminum foil or parchment paper.
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 the extra-virgin olive oil over 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 well so the oil and seasonings are evenly distributed, then spread everything in a single layer 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.
Roast Until Caramelized
Roast in the preheated 375°F oven for 40 minutes.
Halfway through cooking, gently shake the baking sheet to release steam and promote even roasting.
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!
More Easy Vegetable Side Dishes
For more vegetable sides, try my Black Pepper Roasted Carrots, Roasted Vegetable Antipasto, or Maple Orange Roasted Carrots.
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!