Roasted Cauliflower with Sage & Blue Cheese

  • Prep Time 10 min
  • Total Time 50 min
  • Serves: 8


  • 1 head large cauliflower, leaves removed and cored
  • 3 sprigs fresh sage, divided
  • 1 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.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of recipe):
  • Calories 100
  • Fat 7 g
  • Saturated Fat 3 g
  • Carbs 6 g
  • Protein 3 g
  • Cholesterol 10 mg
  • Fibre 2 g
  • Sodium 190 mg