I love this recipe! You can also do this with asparagus, but use less garlic and reduce the cooking time.
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Units: US | Metric
- 1Preheat oven to 425 degrees.
- 2Meanwhile, wash the cauliflower and break into florets.
- 3Take the heads of garlic and peel the individual cloves.
- 4Leave the peeled cloves whole.
- 5Put the cauliflower and the garlic cloves on a large cookie sheet with sides.
- 6Add the olive oil and generously sprinkle with salt and pepper.
- 7Mix well.
- 8If your cauliflower is really large, you might need a couple more Tablespoons of oil.
- 9Try and spread the cauliflower to a single layer.
- 10Bake for 10 minutes.
- 12Bake 5 more minutes and stir.
- 13Bake 5 more minutes and stir for a third time.
- 14You need to keep stirring every 5 minutes another time or two.
- 15The cauliflower tastes best when the garlic cloves and the smaller florets have browned.
- 17A. I frequently make this with potatoes, but use a Martha Stewart tip for potatoes and put the baking sheet into the oven to preheat along with the oven. Mix the potatoes, garlic, oil, salt and pepper in a large mixing bowl. Sometimes I will add a dash of thyme or rosemary. After the oven is preheated, remove the baking sheet and add the potatoes to the baking sheet--they will sizzle. This tip leads to potatoes that are a little bit more brown than they would normally be when following this recipe.
- 18B. I often like to buy whole peeled garlic cloves from Costco. They go bad fairly quickly, so I keep them in the freezer and just pull out what I need each time.
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Nutritional Facts for Roasted Cauliflower With Garlic Cloves
Serving Size: 1 (253 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 288.7
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 91.1 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 6.4 g
- Sugars 5.7 g
- Protein 7.9 g