Crispy Sage, Garlic & Caper Cauliflower by @starinfinitefood

55 min

4 servings

🥑

97 ml

Avocado oil

🧄

12 g

Garlic

🌿

2 g

Sage leaves

🫒

15 ml

Capers

🌰

20 g

Slivered almonds

🫐

30 g

Dried cranberries

🥦

700 g

Cauliflower

🧂

3 g

Salt

🧅

1 g

Onion powder

🌶️

2 g

Paprika

🥬

20 g

Arugula

🧀

30 g

Blue cheese crumbles

🫒

15 ml

Olive

🍯

21 g

Honey

🌼

22 ml

Dijon mustard

🍋

5 ml

Lemon juice

🥣

15 ml

Greek yogurt

  1. Preheat
    • cauliflower

    Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and thinly slice its tender stems.

  2. Heat
    • avocado oil
    • sage
    • garlic

    Heat 1/4 cup avocado oil in a skillet over medium heat until hot. Fry the sage, garlic, and capers for 2 to 3 minutes until the sage is crisp and garlic is golden.

  3. Add
    • slivered almonds

    Turn off the heat and add the slivered almonds. Swirl for 30 seconds until fragrant.

  4. Spoon
    • sage
    • garlic
    • capers

    Lift the sage, garlic, capers, and almonds from the oil with a slotted spoon. Drain them on paper towels, reserving the flavored oil.

  5. Place
    • cauliflower
    • avocado oil
    • salt

    Place the cauliflower on a large sheet pan and coat it with 2 to 3 tablespoons reserved flavored oil. Season with salt, onion powder, and paprika.

  6. Roast
    • cauliflower

    Roast the cauliflower for 30 to 35 minutes until deeply charred and tender. Turn the florets once halfway through roasting.

  7. Combine
    • sage
    • garlic
    • capers

    Combine the fried sage, garlic, capers, almonds, and dried cranberries in a mixing bowl. Toss until evenly distributed.

  8. Add
    • olive oil
    • Dijon mustard
    • Salt

    Add olive oil, honey, Dijon mustard, lemon juice, salt, and Greek yogurt to a small jar. Seal and shake until the drizzle is smooth.

  9. Toss
    • cauliflower
    • arugula

    Toss the hot roasted cauliflower with arugula until the greens lightly wilt. Transfer the cauliflower and greens to a serving platter.

  10. Drizzle
    • blue cheese
    • honey
    • Dijon mustard

    Scatter the crispy cranberry topping and blue cheese over the cauliflower. Drizzle with the honey Dijon sauce and serve immediately.

  11. Plate
    • Cauliflower

    Plate the cauliflower and greens, top with the topping, blue cheese and a drizzle.

Crispy Sage, Garlic & Caper Cauliflower by @starinfinitefood

55 min

4 servings

🥑

97 ml

Avocado oil

🧄

12 g

Garlic

🌿

2 g

Sage leaves

🫒

15 ml

Capers

🌰

20 g

Slivered almonds

🫐

30 g

Dried cranberries

🥦

700 g

Cauliflower

🧂

3 g

Salt

🧅

1 g

Onion powder

🌶️

2 g

Paprika

🥬

20 g

Arugula

🧀

30 g

Blue cheese crumbles

🫒

15 ml

Olive

🍯

21 g

Honey

🌼

22 ml

Dijon mustard

🍋

5 ml

Lemon juice

🥣

15 ml

Greek yogurt

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and thinly slice its tender stems.

    🥦cauliflower
    🔪knife
    🪵cutting board

  2. Step 2/11

    Heat 1/4 cup avocado oil in a skillet over medium heat until hot. Fry the sage, garlic, and capers for 2 to 3 minutes until the sage is crisp and garlic is golden.

    🥑avocado oil
    🌿sage
    🧄garlic
    🫒capers
    🍳skillet

  3. Step 3/11

    Turn off the heat and add the slivered almonds. Swirl for 30 seconds until fragrant.

    🌰slivered almonds
    🍳skillet

  4. Step 4/11

    Lift the sage, garlic, capers, and almonds from the oil with a slotted spoon. Drain them on paper towels, reserving the flavored oil.

    🌿sage
    🧄garlic
    🫒capers
    🌰slivered almonds
    🥑avocado oil
    🥄slotted spoon
    🧻paper towel

  5. Step 5/11

    Place the cauliflower on a large sheet pan and coat it with 2 to 3 tablespoons reserved flavored oil. Season with salt, onion powder, and paprika.

    🥦cauliflower
    🥑avocado oil
    🧂salt
    🧅onion powder
    🌶️paprika
    🍳large sheet pan

  6. Step 6/11

    Roast the cauliflower for 30 to 35 minutes until deeply charred and tender. Turn the florets once halfway through roasting.

    🥦cauliflower
    🍳large sheet pan

  7. Step 7/11

    Combine the fried sage, garlic, capers, almonds, and dried cranberries in a mixing bowl. Toss until evenly distributed.

    🌿sage
    🧄garlic
    🫒capers
    🌰slivered almonds
    🫐dried cranberries
    🥣mixing bowl

  8. Step 8/11

    Add olive oil, honey, Dijon mustard, lemon juice, salt, and Greek yogurt to a small jar. Seal and shake until the drizzle is smooth.

    🫒olive oil
    🍯honey
    🌼Dijon mustard
    🍋lemon juice
    🧂salt
    🥣Greek yogurt
    🫙small jar

  9. Step 9/11

    Toss the hot roasted cauliflower with arugula until the greens lightly wilt. Transfer the cauliflower and greens to a serving platter.

    🥦cauliflower
    🥬arugula
    🍳large sheet pan

  10. Step 10/11

    Scatter the crispy cranberry topping and blue cheese over the cauliflower. Drizzle with the honey Dijon sauce and serve immediately.

    🧀blue cheese
    🍯honey
    🌼Dijon mustard
    🍋lemon juice
    🥣Greek yogurt
    🥣mixing bowl

  11. Step 11/11

    Plate the cauliflower and greens, top with the topping, blue cheese and a drizzle.

Composition

Ingredients

Types

Oils, Vegetables, Condiments, Nuts, Fruit, Seasonings, Sweeteners

Ingredients

Avocado oil, Garlic, Sage leaves, Capers, Slivered almonds, Dried cranberries, Cauliflower, Salt, Onion powder, Paprika, Arugula, Blue cheese crumbles, Olive, Honey, Dijon mustard, Lemon juice, Greek yogurt

Notes

Avocado oil (for frying the crisp, from the sage/garlic oil, 2-3 tbsp), Garlic (sliced), Sage leaves (small, 8-10), Dried cranberries (chopped), Cauliflower (cut into florets and stems), Salt (for the cauliflower, to taste, for the drizzle), Arugula (chopped), Blue cheese crumbles (3-4 tbsp), Olive (for the drizzle, or avocado oil), Greek yogurt (optional, for creaminess, or mayo)

Allergens

Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Plant-forward

Calories

285 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 19g, Fat: 21g, Fiber: 5g, Sugar: 10g

Nutritional Information

Minerals

Calcium: 140mg, Potassium: 500mg, Sodium: 480mg, Iron: 1.5mg

Vitamins

Vitamin C: 70mg, Vitamin K: 35mcg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large sheet pan, skillet, slotted spoon, paper towel, mixing bowl, small jar, whisk, knife, cutting board

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Fall Dinner, Holiday Table, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy

Flavors

Savory, Sweet, Tart, Nutty, Tangy, Herbal, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours due to blue cheese and yogurt dressing), fridge : 3 days (Store in an airtight container,Store crispy topping separately when possible,Reheat cauliflower before adding topping and arugula), freezer : 1 month (Freeze roasted cauliflower only,Do not freeze arugula, blue cheese, or crispy topping,Thaw overnight in the refrigerator and reheat in oven)