• 1 head cauliflower – remove florets from head and slice into bite-size chunks
  • 1 small onion, diced
  • 1 medium shallot, diced
  • 1/3 cup pecans, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lemon juice
  • a handful of fresh curly parsley, chopped
  • 10 fresh sage leaves, diced
  • season liberally with salt and pepper (I also like to use a little Montreal Steak Seasoning and Bologna Herbal Salt Blend)


  • Preheat oven to 450
  • Whisk together oil, vinegar, parsley, sage, and seasoning in a large bowl. Add cauliflower, shallot, onion, and pecans to the bowl and toss until coated thoroughly.
  • Spread veggies on a deep dish baking sheet or in a roasting pan. Roast for 25 minutes, stirring to rotate a few times periodically, until fork tender.