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Prep Time
10 mins
Total Time
50 mins


1 head
large cauliflower, leaves removed and cored
3 sprigs
fresh sage, divided
small onion, diced
1 head
garlic, sliced in half horizontally (skin left on)
1 tbsp
olive oil
15 mL
2 tbsp
unsalted butter, at room temperature
30 mL
1/4 tsp
ground nutmeg
1 mL
1/4 tsp
each salt and pepper
1 mL
1/3 cup
crumbled blue cheese
75 mL
2 tbsp
finely sliced fresh chives
30 mL


Step 1
Preheat the oven to 425°F (220°C). Place the cauliflower, stem side down, in a large saucepan with 1/2 in. (1 cm) of water and cover. Bring to a simmer at medium-high heat for 4 to 5 min. Remove from heat and allow cauliflower to steam 1 to 2 min. more, until tender.
Step 2
Meanwhile, finely chop 1 tbsp (15 mL) sage and set aside. Put remaining sage sprigs, onion and garlic in a roasting pan and drizzle with olive oil. Place the cauliflower on top. Combine the butter, nutmeg, salt and pepper and spread over the cauliflower. Roast in the top third of the oven for 25 to 30 min., until the cauliflower is golden.
Step 3
Transfer the cauliflower to a serving platter. Squeeze the roasted garlic into the roasting pan and discard the skins. Add the reserved chopped sage and mix with the roasted garlic and onions. Spoon the mixture around the cauliflower and garnish with cheese and chives. To serve, cut the cauliflower into wedges and top with spoonfuls of the onion and garlic mixture.


Pre-steaming the cauliflower cuts back on cooking time.
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Nutrition Facts

Nutrition Description:
Per serving (1/8 of recipe):
7 g
Saturated Fat:
3 g
6 g
2 g
10 mg
3 g
190 mg