Pan Roasted Cauliflower with Pine Nuts Garlic and Rosemary
Elevate your weeknight meals with this irresistible Pan Roasted Cauliflower with Pine Nuts, Garlic, and Rosemary—an easy yet gourmet dish bursting with flavor and texture. Tender-crisp cauliflower florets are pan-seared to golden perfection, then paired with nutty, toasted pine nuts, fragrant garlic, and the earthy aroma of fresh rosemary. A final touch of bright lemon juice ties everything together, creating a perfectly balanced side dish or light vegetarian main. With just 30 minutes from start to finish, this recipe is as simple as it is satisfying, ideal for busy nights or elegant dinner parties alike. Perfectly seasoned and full of wholesome ingredients, this dish is a true celebration of plant-based deliciousness.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 3 tablespoons Pine nuts
- 3 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 0.75 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 unit Lemon
Instructions
Separate the cauliflower into bite-sized florets, discarding the leaves and stem. Rinse and pat dry.
Peel and thinly slice the garlic cloves.
Heat a large skillet over medium heat, then add 2 tablespoons of olive oil.
Once the oil is shimmering, add the cauliflower florets to the pan in a single layer. Sprinkle with salt and pepper.
Cook the cauliflower without stirring for 5 minutes to develop a golden crust on one side.
Stir the cauliflower and continue cooking for another 5-7 minutes, stirring occasionally, until the florets are tender-crisp and evenly browned.
Reduce the heat to low and push the cauliflower to one side of the pan. Add the remaining 1 tablespoon of olive oil, garlic slices, and pine nuts to the empty side.
Stir the garlic and pine nuts frequently for 2-3 minutes, until the pine nuts are golden and the garlic is fragrant but not burned.
Toss the garlic and pine nuts with the cauliflower. Add the rosemary sprigs to the pan and cook for another minute, stirring to let the flavor infuse.
Remove the pan from the heat. Discard the rosemary sprigs.
Squeeze the juice from half a lemon over the cauliflower and toss gently to combine.
Serve warm as a side dish or light vegetarian main.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 13.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2115 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
