Meatballs with Marinara
Active: 20 minutes
Total: 55 minutes
Roasted Cauliflower and Sage
Active Time: 5 minutes Total Time: 30 minutes Serves: Serves 4
Vegan Gluten Free
Ingredients
- 1 medium head cauliflower, cut into small florets
- 12 fresh sage leaves
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
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.
step by step
/01/
Heat the oven (with oven rack in the middle) to 425°F. Pull off leaves from 1 head cauliflower and discard.
/02/
To remove the core, insert the tip of your chef’s knife at an angle under the core and cut around the perimeter.
/03/
Remove and discard core.
/04/
Break apart into large florets.
/05/
Cut into smaller florets. Transfer to a rimmed sheet pan.
/06/
Small florets.
/07/
Gently remove 12 fresh sage leaves from their stems and add to the pan.
/08/
Drizzle with 2 tablespoons olive oil.
/09/
Season with ¼ teaspoon kosher salt.
/010/
Season with ¼ teaspoon freshly ground pepper (12 turns on pepper mill).
/011/
Toss.
/012/
Arrange in a single layer.
/013/
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.
/014/
Enjoy!
This recipe was printed from:
https://jessicaseinfeld.com/recipes/roasted-cauliflower-and-sage
