Roasted Cauliflower & 16 Roasted Cloves of Garlic
photo by May I Have That Rec 
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
ingredients
- 1 large cauliflower (trimmed and cut into bite size pieces, washed with water still on)
- 16 garlic cloves, peeled and lightly crushed
- 1 -2 teaspoon minced fresh rosemary
- 1 teaspoon salt
- 1⁄4 - 1⁄2 teaspoon black pepper
- 1⁄4 cup olive oil, adding more to taste
- more olive oil, to drizzle if wanted
directions
- 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.
Reviews
- This is by far my favorite way to eat cauliflower, not a favorite veggie of mine, unless its prepared this way! One full head of cauliflower will serve DH, myself and 3 year old. I follow the ingredients, but have found after making it a few times, I like the results better when I let it cook at the high 450 degree temp for about 20 min, then turning down the oven to about 350 for another 30 or so. Really lets the garlic soften and get sweet. Plus, easy to throw in some chicken breasts after turning down the temp and have your dinner ready at once. I will generally serve with garlic butter chicken breasts and couscous. Thanks for posting, this is a regular at our house!Â
- Yes Yes Yes! I was not disappointed! Without being redundant, best cauliflower EVER coming from 2 people who put cauliflower at the bottom of the veggie list. Sprinkled a bit of parmesan at the end and really loved it. Might try without next time just to see....Â
- I came across this recipe while browsing for highly rated recipes on the internet. I honestly wondered why such a simple cauliflower recipe was getting such "rave reviews". So I tried it. Oh...my...goodness. It was AMAZING. I ate it up so fast. The garlic was also delicious. I drizzled some lemon juice on top as well. I will be making this again for sure.Â
- Wow! Delish! No wonder this recipe had so many great reviews. I used a big head of cauliflower and my husband and I easily polished off the pan in one sitting. (Be aware the cauliflower shrinks A LOT when roasted in the oven.) I followed the recipe as listed, although next time I think I'll cut the oil in half. I definitely didn't need so much oil. Thanks for the great recipe!Â
- I followed your recipe except I roasted twp whole garlic bulbs first in a little oil in foil. I squeezed the roasted garlic out of the bulbs and mixed it with the oil and spices. That way you do not have to worry about burned garlic.Â
Tweaks
- Followed recipe but was leery of 30 minute cooking time, so tried a sample after 15 minutes. Added two more minutes, then liberally sprinkled breadcrumbs and baked another 4 minutes. At 450 oven, bread crumbs were dark brown. Took them out just in time. BTW, added a couple of carrots to the mix. They carmeliZed very well - delicious.Â
- But why?Â
- I skipped the rosemary.Â
- super easy and nummy recipe! I used italian seasoning in place of the rosemary and just make sure to make more then you think you'll need, as it goes down fast! hubby and I easily finish off 1 small head of cauliflower.Â
- I didn't get through all 300 reviews for this dish, but after reading the first few, I decided this would be a good way to use a big head of cauliflower from the public market. Needless to say, it was delish! I subbed dried rosemary (didn't have fresh) and veg oil for the olive oil (ran out of olive oil) and cooked it for 20 min on 450 and 20 on 350. Came out amazing. My 2 year old even loved it. Will be making this again for sure! Thanks for the great recipe!Â
