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Plate of toasted cauliflower with flecks of fresh sage. A whole sage leaf is placed on top as a garnish.

Roasted Cauliflower with Fresh Sage

Holly Gray
Roasted Cauliflower with Fresh Sage brings together chopped cauliflower florets, garlic, and fresh sage in a quick olive oil and vinegar mix. Roasted until golden, this easy side dish works well for both weeknight dinners and seasonal meals
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 384 kcal

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 kosher salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Set the oven to 425°F and line a sheet pan with parchment paper.
  • Place the florets in a large bowl. In a small bowl, whisk together the olive oil, vinegar, sage, garlic, salt, and black pepper.
  • Pour the mixture over the cauliflower and toss to coat. Spread the florets in a single layer on the pan.
  • Roast for 20 minutes, stirring once halfway through, until the cauliflower is golden, with browning on the edges. Serve warm.

Nutrition

Calories: 384kcalCarbohydrates: 25gProtein: 9gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 706mgPotassium: 1298mgFiber: 9gSugar: 8gVitamin A: 3IUVitamin C: 195mgCalcium: 186mgIron: 4mg
Keyword cauliflower, fall, herbs, summer
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