Roasted Cauliflower with Pecorino, Pine Nuts, and Parsley Recipe

Appetizers-Entrees-Recipes-Salads & Sides

Roasted Cauliflower with Pecorino, Pine Nuts, and Parsley

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 topping of Locatelli Pecorino Romano, crispy pignoli or pine nuts, and bright parsley.
Prep Time 5 minutes
Cook Time 35 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6


  • 1 head cauliflower cut into florets
  • 1 TB olive oil
  • 1/2 cup fine grated Locatelli Pecorino Romano cheese
  • 3 TB pine nuts pignoli
  • 3 TB chopped fresh parsley
  • Salt and 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 prepared pan and roast for 30-35 minutes or until well browned, stirring once halfway through.
  • 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.


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.
Keyword roasted cauliflower, roasted veggies, vegetarian side dish
2021-09-27T11:42:58-04:00September 27th, 2021|
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