Yum, what a delicious way to prepare cauliflower. I knew I would love it when I saw that it calls for 16 cloves of garlic LOL! I halved the recipe. My oven went kaput this week so I actually made this on the grill, which worked perfectly with the exception that the garlic burned a bit on the bottom of the pan so I decided against making the extra sauce (thought it would be bitter). I can't wait to try this again so I can gobble up all that delicious roasted garlic, though! Thanks, Rita! Made for Veg Swap 35.
I love roasted cauliflower and garlic so I knew I would love this! The lemon was so good! Thanks Rita! Made for Vegetarian Swap-Mar. 2010!
It's a winner in our family cookbook! I had a full head of cauliflower left over from Turkey Appetizer to use up *see my awesome photos! I served this to my family & guests last night and got 5***** from all! I made a few subtle adjustments. I roasted at 425Â° for (2) 15 minute cycles. I also tossed all the ingredients in a zip lock bag. I couldn't quite figure out where the "garlic and herbs" was supposed to come from so I scraped the remaining garlic and herbs out of the bag and roasted them in a separately in an oven proof bowl for 15 minutes and set aside.( I later figured out that the garlic and herbs come off the baking sheet). I then added the EVOO and lemon to the roasted garlic & herbs and used my hand blender to mix. DELISH! I would have never thought cauliflower could be so good. I was never fond of the stuff before tonight! Thanks Rita and GOOD luck!