Roasted Cauliflower and Garlic
Very delicious way to prepare cauliflower and oh-so-simple The recipe calls for only 16 cloves of garlic, but I use way more than that I usually buy a tub of peeled cloves from the grocery store and use the entire thing
Very delicious way to prepare cauliflower and oh-so-simple The recipe calls for only 16 cloves of garlic, but I use way more than that I usually buy a tub of peeled cloves from the grocery store and use the entire thing
- Carbohydrate 11.8900533332557 g
- Cholesterol 4.8375000061639 mg
- Fat 2.04379722452513 g
- Fiber 3.81546665461753 g
- Protein 3.64902722223391 g
- Saturated Fat 1.19433400146181 g
- Serving Size 1 1 Serving (156g)
- Sodium 61.5968889053028 mg
- Sugar 8.0745866786382 g
- Trans Fat 0.191750222381324 g
- Calories 71 calories
Step-by-step
- Preheat oven to 450 degrees.
- Mix oil, spices, and garlic in gallon sized ziplock bag.
- Rinse cauliflower thoroughly, and with water still on the florets, add to bag, mixing very well to coat completely.
- Place in one layer in large casserole dish or cookie sheet.
- Roast for 10 mins, then stir and cook 10 more mins.
- Serve immediately.
High-Heat Roasting Mechanics
At 450 degrees Fahrenheit, the natural sugars in both the cauliflower florets and the peeled garlic cloves caramelize rapidly. Spreading the vegetables in a single layer on a large cookie sheet prevents steam accumulation. If the pan crowds, the pieces soften without developing dark edges. Retaining moisture on the rinsed florets helps the olive oil and minced rosemary cling during the bag-tossing phase. Stirring precisely at the ten-minute mark ensures even thermal contact across every surface before the total twenty-minute window expires.
Second-Day Transformations
Leftover roasted vegetables retain their structural integrity for up to three days in a sealed refrigerator container. Cold cloves lose their aggressive bite, yielding a mellow sweetness ideal for repurposing. Puree chilled florets and soft garlic directly into vegetable stock with white beans to build a quick, nutrient-dense soup base. Alternatively, chop the remnants finely and fold them into warm grains like farro or quinoa. Doubling the batch requires a second baking sheet to maintain proper spacing rather than overcrowding a single surface. Smaller batches scale down easily without altering the initial oil-to-vegetable ratio.
