Garlic Roasted Cauliflower

"I just saw Tyler Florence make this recipe on Food Network and wanted to post it for future use. It looked so flavorful and yummy."
 
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Ready In:
30mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Pour olive oil over cauliflower then sprinkle with crushed garlic, crushed red pepper, salt and thyme leaves.
  • Toss cauliflower until evenly coated.
  • Place on baking sheet and roast until golden and tender, about 20 minutes.
  • Transfer to serving dish and serve.

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Reviews

  1. Wonderful! Feeling lazy, I cheated and used garlic powder instead of freshly chopped garlic. I also used just 2 T olive oil, which was enough for 1 medium head of cauliflower. Didn't measure the seasonings-- sprinkling liberally did the trick. Loved the browned bits and wish I had made more and/or that I didn't have to share. Thanks for posting!
     
  2. Loved the flavors! I always cut mine up pretty fine, because I love the browned toasted bits. Thanks!
     
  3. Delicious and so easy! I was cooking meat in the oven so used the same temperature (350) for about 20 min and raised to 425 for the last 10 min or so. Perfect!
     
  4. This recipe did not work for us at all. The cooking time was too short - the cauliflower was still raw after 20 minutes. After 30 minutes, the edges were burning, but the center was still raw. Some guidance as to size of florets or perhaps a lower oven temp. might help. We love cauliflower, but we will not make this again. Sorry.
     
  5. Delicious!! So much better than steamed or raw cauliflower - it tastes like a different vegetable. The only change I made was using Italian seasoning instead of thyme. Thanks for posting!
     
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Tweaks

  1. Delicious!! So much better than steamed or raw cauliflower - it tastes like a different vegetable. The only change I made was using Italian seasoning instead of thyme. Thanks for posting!
     

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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