Jan
2014
Roasted Garlic Cauliflower
There are some people out there who don’t care for vegetables. Gasp, shocking I know. When it comes to vegetables, think cauliflower, broccoli, brussels sprouts, etc… folks turn their noses up and declare they don’t like them. I think it’s simply because they haven’t had it cooked in a way that they do like it. Take myself for example. If you had asked me a year ago if I liked beets, I would have very firmly said “NO, I hate beets” and I meant that literally. But after making a faux tomato sauce with beets, since I can’t eat real tomatoes, I’ve found out that I do like beets… at least in that sauce. : )
When it comes to vegetables, I think there is a cooking method that will transform just about any veggie into something delicious, roasting. My favorite is cauliflower. When you roast cauliflower something magical happens.The amazing flavor it develops comes from the caramelization that takes place as it roast in the oven. It truly transforms the flavor, and can convert the stubbornest veggie hater into a fan.
Ingredients
- 1 head cauliflower
- about 3 tablespoons pure olive oil
- sea salt, fresh ground black pepper, and garlic powder to taste
Directions
- Preheat oven to 450 degrees.
- Rinse cauliflower head with cold water and cut florets from the stalk.
- Lay florets out on a baking sheet and drizzle with olive oil.
- Sprinkle with salt, pepper, and garlic powder and toss florets to coat.
- Spread florets out evenly on the baking sheet and roast for 20 - 25 minutes, turning over halfway through cooking time, or until cauliflower is just tender and lightly browned.
april
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