Roasted Cauliflower with Pecorino, Pine Nuts, and Parsley

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.  


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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


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.
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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.
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Tips: This dish can easily be doubled to serve a crowd. Try adding some fresh lemon zest or currants for a fun flavor twist and dose of sweetness.

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