A good friend of ours came over for dinner a few weekends ago, and since I know he loves cauliflower and has a special way of preparing this rather bland autumn vegetable, I invited him to join me in the kitchen to teach me how to prepare it. I like cauliflower, don’t get me wrong; I just don’t love it. But with Peter’s recipe, I’m more on the “I love it” side of the fence now. Among cauliflower recipes, this one is now a new favorite.
Peter’s recipe is very simple and took me no time at all to prepare. I just had to watch it carefully to make sure it did not burn. One head of cauliflower makes enough of this recipe for four people.
Oven-Roasted Cauliflower Recipe: Cauliflower Recipes
You will need:
- 1 head of cauliflower
- 2 tablespoons of good quality extra virgin olive oil
- 4 garlic cloves
- Coarse sea salt, about 1/2 teaspoon
- Pepper to taste
- A roasting pan with high sides
Preheat the oven to 400 degrees F. Clean and trim the cauliflower so that only the white florets remain. Add the greens and stems to your compost pile. Cut the florets into small pieces. Pour the pieces into a roasting pan with high sides. Peel and mince the garlic into small pieces and add to the roasting pan. Drizzle with olive oil, and add salt and pepper to taste. Mix until the olive oil coats the vegetables and bake for 15 minutes. Stir; bake again, 10-15 minutes or until soft. Serve warm.
Delicious! Healthy and tasty, this is an easy way to prepare cauliflower when you have a roast in the oven or some other meal cooking and you want a tasty side vegetable.
Happy Foodie Friday!
Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.
