Roasted Cauliflower and Sage

  • Aug, 01 , 22
  • Shuli Madmone



1. Prepare the Oven:

  • - Preheat the oven to 450° F.

2. Roasting the Cauliflower:

  • Spread the cauliflower florets on a baking pan.
  • Drizzle with 1 tbsp. of olive oil, ensuring all florets are well-coated.
  • Cover with aluminum foil or an oven-proof lid.
  • Bake in the preheated oven for 25 minutes.
  • After 25 minutes, uncover and continue baking for an additional 10 minutes, or until florets are tender and slightly golden.

3. Preparing the Sage-Garlic Infused Oil:

  • While the cauliflower is roasting, heat the remaining 3 tbsp. of olive oil in a nonstick pan over medium heat.
  • Add the sliced garlic and sauté for 3-5 minutes, ensuring it doesn't burn.
  • Stir in the crushed sage, Korean chili flakes, and salt.
  • Sauté the mixture for about 30 seconds. Be cautious to avoid burning the spices and garlic.

4. Combining and Serving:

  • Once the cauliflower is roasted, remove it from the oven and transfer to a serving dish.
  • Drizzle the sage-garlic infused oil over the cauliflower, ensuring even coverage.
  • Gently toss to coat the florets evenly.
  • Season with black pepper and serve hot.