Recipes

Roasted Cauliflower and Sage

Prep time: 5 minutes

Total time: 30 minutes

Serves 4

So easy. So delicious. Just toss the cauliflower and fresh sage with olive oil, salt, and pepper and roast.

Comments (14) | Make it a Meal

Step-by-Step Photos

Roasted Cauliflower and Sage

Heat the oven (with oven rack in the middle) to 425°F. Pull off leaves from 1 head cauliflower and discard.

To remove the core, insert the tip of your chef’s knife at an angle under the core and cut around the perimeter.

Remove and discard core.

Break apart into large florets.

Cut into smaller florets. Transfer to a rimmed sheet pan.

Small florets.

Gently remove 12 fresh sage leaves from their stems and add to the pan.

Drizzle with 2 tablespoons olive oil.

Season with ¼ teaspoon kosher salt.

Season with ¼ teaspoon freshly ground pepper (12 turns on pepper mill).

Toss.

Arrange in a single layer.

Roast for 15 minutes. Using a spatula, turn the cauliflower over and continue to roast until golden brown and tender, 10 to 15 minutes more.

Enjoy!

ingredients

1 medium head: cauliflower, cut into small florets

12: fresh sage leaves

2 tablespoons: olive oil

¼ teaspoon: kosher salt

¼ teaspoon: freshly ground black pepper

directions

Heat the oven (with oven rack in the middle) to 425°F. On a rimmed sheet pan, toss together the cauliflower, sage, oil, salt and pepper (12 turns on pepper mill). Roast, turning the cauliflower half way through, until golden brown and tender, 25 to 30 minutes.

helpful hints

When buying cauliflower, look for florets that are uniformly white without any dark spots
You can break the head of cauliflower into large florets using your hands. Use a knife for smaller florets
We like to under salt, so after you’ve made this recipe, be sure to double-check that the seasoning is to your liking

tools needed

Cutting board, chef’s knife, rimmed sheet pan, measuring spoons, metal spatula

14 comments, add yours below

Ann on March 25, 2011 at 2:55PM wrote:

Should the sage be chopped?

Jessica on March 25, 2011 at 3:12PM wrote:

No need at all to chop the sage. The whole leaves will become nice and crisp after roasting.

Claire on March 25, 2011 at 11:04PM wrote:

This was sooo delicious! I almost ate the whole head by myself! Thank you!

Leigh on March 30, 2011 at 3:01AM wrote:

What do you mean by “rimmed” pan sheet? do you mean to use parchment paper? or lightly greased?

Jessica on March 30, 2011 at 9:59AM wrote:

A “rimmed” sheet pan has a 1-inch rim around the sides to hold in all of the cooking juices. There’s no need to grease the pan or use parchment paper in this recipe.

Amy E. on July 27, 2011 at 8:55PM wrote:

I love the recipe in your “My heart beats for pancakes” blog. I make the pancakes often for my children, adding bananas, berries, and semi-sweet chocolate chips. But I also modify your recipe to make greasing and regreasing the pan unnecessary: I add almond oil to the batter (about 6 tablespoons) and they lift from a nonstick pan beautifully.

Amy E. on July 27, 2011 at 8:59PM wrote:

Oops! Not familiar enough w/ your website to have placed my comment in the correct place, by the pancake recipe! So to all of you who are enjoying the cauliflower, check out the March blog! You won’t be sorry!

Christina on August 19, 2011 at 9:17PM wrote:

This sounds delicious. I roast cauliflower all the time and throw in whole garlic cloves as well. Can’t wait to try it with sage!

Lenore Lucas on September 27, 2011 at 1:34PM wrote:

Printed this recipe out and was so glad it was a nice size print.

MarthaJoy on October 24, 2011 at 12:48PM wrote:

Hi, Jess… or other readers! I’m thinking of making this tonight with a side of Jessica’s Rosemary Chicken thighs…. what other meals do you recommend making with this dish?