Recipe courtesy of G. Garvin

Roasted Cauliflower Bites

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
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1 head cauliflower, trimmed into medium bites

2 tablespoons extra-virgin olive oil 

1 tablespoon minced garlic 

1 teaspoon kosher salt 

Saffron Beurre Blanc:

1/2 cup white wine

1/4 cup heavy cream 

1 tablespoon minced garlic 

1 tablespoon extra-virgin olive oil 

Juice of 1/2 lemon (about 2 tablespoons) 

1 teaspoon kosher salt 

1/2 teaspoon saffron threads 

1 stick unsalted butter, cut into 8 pieces 

Fresh cilantro leaves, for serving 

Sriracha, for serving 


  1. For the cauliflower: Preheat the oven to 400 degrees F.
  2. Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes.
  3. For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside.
  4. Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days).