Roasted Cauliflower With Garlic Recipes

ROASTED GARLIC PARMESAN CAULIFLOWER

Steps:

• Preheat oven to 180°C/350°F.
• Combine cauliflower, oil, garlic, Parmesan, salt and pepper in a large mixing bowl.
• Toss to coat the cauliflower in the seasoning.
• Transfer to a large, rimmed baking sheet. Make sure the cauliflower is in a single layer so it will roast and brown evenly.
• Bake for 30-45 minutes (turning halfway through) or until the cauliflower is cooked through and golden brown all over. Remove from the oven and serve.

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.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE

Steps:

• Preheat the oven to 500 degrees F.
• Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

ROASTED CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
• Roast, stirring occasionally, until golden and tender, about 20 minutes.

GARLIC WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
• Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
• Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
• Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.

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.