Roasted Cauliflower with Pecorino, Pine Nuts, and Parsley

January 17, 2023

easy

This easy side is simple enough for weeknights yet special enough for a holiday table! Nutty roasted cauliflower is topped with a rich, tangy sheep’s milk Pecorino Romano cheese from Italy, crispy pignoli or pine nuts, and bright parsley.

No Reviews

Ingredients

Adjust Servings

	1 head cauliflower, cut into florets
	1 TB olive oil
	1/2 cup fine grated Pecorino Romano cheese
	3 TB pine nuts (pignoli)
	3 TB chopped fresh parsley
	Salt and black pepper to taste

Directions

1.

Preheat your oven to 450 degrees and line a baking pan with parchment paper. In a large bowl, toss cauliflower florets in olive oil and season lightly with salt and pepper. Spread on the prepared pan and roast for 30-35 minutes or until well browned, stirring once halfway through.

Mark as complete

2.

Sprinkle cauliflower with half of grated cheese and pine nuts and return to the oven for 1-2 minutes to melt cheese and toast pine nuts. Serve topped with remaining grated cheese, parsley, and salt and pepper to taste.

Mark as complete