Roasted Cauliflower 16 Roasted Cloves Of Garlic Recipes

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

ROASTED CAULIFLOWER & 16 ROASTED CLOVES OF GARLIC

Steps:

• Mix oil, rosemary, salt, pepper and garlic together.
• Toss in cauliflower and place in a large casserole dish in one layer.
• Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.

ROASTED CAULIFLOWER WITH GARLIC, SHALLOTS AND PARMESAN

Steps:

• Preheat the oven to 425 degrees F. Place the cauliflower, garlic cloves, and shallots in a large rimmed baking sheets. Add the salt, pepper, and olive oil, and toss to coat.
• Roast for 30 minutes, or until the cauliflower is tender and caramelized. Remove from the oven and gently squeeze the garlic cloves out of the peels.
• Using a spatula, remove the vegetables from the pan and place in a large bowl. Sprinkle with the parmesan cheese, serve, and enjoy!

ROASTED CAULIFLOWER & ROASTED GARLIC WITH PEARL ONIONS

Steps:

• Place garlic cloves and pearl onions in a hot water bath for 2-4 minutes.
• Strain and remove skin from garlic and onions.
• (Optional ) You can pour the fragrant water from the garlic and onions over the cauliflower and let sit while peeling the garlic and onions and then drain before placing in the roasting pan.
• Place all the ingredients in a large casserole dish. Toss well.
• Roast in a preheated over of 450 degrees for 20 minutes give a toss and bake for 10 more minutes.
• Drizzle with additional olive oil and season to taste with coarse salt and fresh cracked pepper.

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil (optional), and set aside.
• Combine florets, garlic, olive oil and salt & pepper in a large bowl and stir until the Cauliflower is fully coated in oil and garlic. Transfer to a baking sheet or a glass baking dish.
• Bake uncovered for 25-30 minutes, flipping halfway, or until the cauliflower is tender.
• To Make the creamy Sriracha Sauce: Whisk 1/2 cup mayo (or ranch dressing), 1/2 cup sour-cream, 2 tablespoons sriracha, 1 teaspoon lime juice.

SEARED BRANZINO WITH GARLIC ROASTED CAULIFLOWER

Steps:

• To create the lemon vinaigrette, combine Lemon (1), Dijon Mustard (1 package), Fresh Oregano (1/2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (to taste), slowly whisk in Olive Oil (1/4 cup). Set aside.
• Prepare the garnish, remove the stems from the Fresh Parsley (3 teaspoon), Fresh Mint (1 1/2 teaspoon), Fresh Dill (3 teaspoon) leaves and discard the stems. Rough chop the herbs and hold for plating.
• Pat dry the Branzino Fillet (2) with paper towels. Rub both sides of the fish with Salt (1/2 teaspoon) and season with Vegetable Oil (as needed) and Ground Black Pepper (to taste).
• Heat the Olive Oil (1 tablespoon) in a medium sauté pan over medium- high heat and when hot add the fish skin side down and sear for 3 minutes.
• Turn the fish over and cook for an additional 2 minutes. Remove from pan and keep warm for plating.
• Drizzle the lemon vinaigrette over the fish, season with a pinch of salt. Sprinkle some garnish.
• Heat Water (4 cup) and 1 teaspoon Salt (to taste) in a medium pot.
• In a small pot over low heat add Olive Oil (1 teaspoon), 7 cloves of Garlic (7 clove), and Fresh Thyme (1 1/2 teaspoon). Cook for 20 minutes until the garlic cloves are fork tender. Remove the garlic cloves from the pot and transfer to a small bowl.
• Use a spoon to smash the garlic until it has a smooth paste consistency. Set aside.
• When the water comes to a boil, add the Cauliflower Florets (12 ounce) and blanch for 5 minutes. Strain and gently rinse with cold water in a colander; hold.
• Juice the Lemon (1) into a second small bowl and discard seeds; set aside. Remove the stems from the Fresh Mint Leaves (1 1/2 teaspoon) and discard stems. Rough chop the mint leaves; set aside.
• Cut the remaining 3 cloves of Garlic (3 clove) into 1/4 inch slices and set aside.
• Heat Garlic Oil (2 tablespoon) in a medium sauté pan over medium heat. Add the cauliflower and sear the florets until they are just golden.
• Add the sliced garlic, Crushed Red Pepper Flakes (1/4 teaspoon), and season with a pinch of each of Salt and Ground Black Pepper (to taste).
• Stir to incorporate all ingredients and sauté for minutes until the garlic is fragrant.
• Add the Green Peas (1/4 cup) and the mint and toss to coat. Add the lemon juice and Water (1/4 cup) and cook for 4 minutes until the liquid is slightly reduced.
• Stir in the garlic puree and cook while gently stirring for 1 minute more until everything is well coated.
• Serve the Garlic Roasted Cauliflower with peas and mint divided equally among 2 plates or place on a platter to serve family style.

ROASTED CAULIFLOWER WITH GARLIC

Steps:

• Preheat oven to 425°F.
• Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.