I’ve been obsessed with cauliflower lately, particularly when roasted with garlic. In fact, for this recipe, the cauliflower is more of a carrier for the garlic. So maybe I have more of a garlic obsession.
Roasted Cauliflower
Course: SidesCuisine: VegetarianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesIngredients
1 head garlic
1/3 head cauliflower
2T olive oil
salt to taste
ground pepper to taste
Directions
- Pre-heat oven to 350F.
- Slice your cauliflower into little florets no bigger than 1/2″ (1.25cm) wide.
- Wash the cauliflower and spread it out on a baking tray while still wet.
- Peel your garlic and nestle the cloves in between the cauliflower.
- Drizzle olive oil on top of the cauliflower and garlic. Sprinkle salt and pepper over the tray to taste.
- Bake for 30-35 minutes or until the cauliflower starts to brown.
Notes
- Depending on how much you love garlic, use a ratio of 1 head of garlic to 1/3-1 head of cauliflower.
- If you’re short on time, bake your cauliflower for 12 minutes. It should still be soft and tasty, it just won’t be as tasty as if you wait for it to brown.
- You can also bake it for 12 minutes and follow up with 5 minutes air frying or broasting on the hottest setting your oven can go. It won’t be as tender as baking for a full 30 minutes, but it will help you achieve browning faster.
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