Roasted Cauliflower with Pine Nuts and Basil
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We’re chatting side dishes today friends.
Sometimes I get so excited about the main part of a meal that I don’t give the side dishes enough attention, and you know what? They deserve a little attention too.
I also have become comfortable with certain vegetables like broccoli, asparagus, and peppers so I decided to change things up a bit and create a side dish that I truthfully have never made before.
Roasted Cauliflower with Pine Nuts was inspired by an incredible restaurant in Chicago called Girl and the Goat. Stephanie Izzard is the executive chef and she was the winner of the fourth season of Top Chef so she’s awesome. Her restaurant is also awesome. The menu is divided into three categories: meat, fish, and vegetables. It serves small plates that are meant to be shared – I just love this, don’t you? You get a little bit of everything. Winning! So long story short, we got the roasted cauliflower, and I haven’t stopped thinking about it. My sister and her husband took my Vin and me oh…about 3 years ago…yeah I can still taste those little bites of goodness. They were that good.
So I didn’t tell Vin what inspired me to make this side dish and he said, and I quote, “These remind me of that one restaurant we went to with Lance and Shana.” Gah! Freaking out! That means they were pretty darn good right?
They kind of remind me of buttered popcorn. I love it.
They’re nutty, buttery, crunchy and absolutely delicious. Did I mention so easy to make too? No more frozen vegetables my friends. You can make restaurant style side dishes in less than 30 minutes and with minimal ingredients.
Popcorn anyone?
- 1 head of cauliflower, chopped
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoon pine nuts
- Fresh basil, chopped
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Place all ingredients except for the basil and pine nuts in a large bowl and mix.
- Dump the seasoned cauliflower onto the baking sheet and roast for 20 minutes. Take the pan out of the oven and sprinkle the pine nuts on top. Place the pan back in the oven and roast an additional 5 minutes.
- Garnish with chopped fresh basil.
Like this recipe? For more of my favorite side dish recipes, follow my side dishes board on Pinterest
