By Rita~ on December 16, 2004
Photo by Rita~
Photo by Rita~
"I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families. Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish. For Halloween check out Bring Me Your Head on a Platter! Cauliflower version of my recipe."
Serving Size: 1 (158 g)
Servings Per Recipe: 6
"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!"
"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...."
"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."
"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!"
"cook longer and it gets even better! I recommend 50 mins, but turn it often. the cauliflower will brown a little but taste even sweeter, so will the garlic!."
"This was such a great way to make cauliflower. I used 3 whole heads of garlic and it was wonderful even left over the next day. Thanks for posting."
"Absolutely love this recipe! We even tried to grow cauliflowers in our garden just so I could make this recipe with them. I like to add a few extra garlic cloves. Even my 3 yr. old likes it. Fresh rosemary is really good, but dried oregano will work also."
"DELICIOUS!!!!!! Ate the garlic, too. All 16 cloves!"
"Wow! I followed the recipe exactly, but did not have fresh rosemary. My next trip to the market I will get another head of cauliflower, some fresh rosemary, and a slew of garlic. I want to make this every week. I love it just the way it is. Some reviewers suggested adding parmesan but I say it is perfect the way it is!"
"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!"
"Great tasting, easy to make! Mine needed a bit more salt, and I baked on a cookie sheet."
"I followed the other reviewers guidelines and started it off at 450 for 20 minutes then turned it down to 350 for 30 more minutes and then sprinkled parmesan all over the top. Very good."
"Needed to cook longer or add water and cover to steam. Garlic was a little undercooked."
"It's already an amazing recipe, but I like it even better if I put the cauliflower in the dish first and then just put the ingredients on top. It's not as evenly distributed, but more flavor soaks in because the ingredients aren't all stuck at the bottom of the dish."
"I find it to be pretty standard roasted veggies. Next time I would replace some oil with water and cover so that it steams up better."
"This is my new favorite way to have cauliflower. I LOVED it. The garlic was amazing, too. I also added carrots to the mix, which was okay, but the carrots are a different density and cook at a different pace so they weren't as soft. If I do that again, I will cut the carrots into smaller chunks."
"Such an easy-fix & no sml wonder that your recipe has a nearly perfect rating after so many reviews. It quite simply deserves every single star it has gotten & then some. I made it exactly as written, but reduced the temp & cooked it a bit longer than stated. Then I turned off the oven & let it sit there while I finished the rest of our meal. It only got better! I love this recipe! Thx for sharing it w/us. :-)"
"Amazing!!! I will definitely be making this again and again! It was funny, because I read so many reviews about how kids/significant others raved about this being the only good cauliflower they'd had....I didn't say a word to my boyfriend and the first thing out of his mouth after his first bite was, "Wow! You actually made cauliflower taste good!" Lol. He normally hates it. I agree that this is the best way to eat cauliflower!"
"I really enjoyed this roasted cauliflower and garlic recipe. I added a teaspoon of lemon pepper salt, this is so good that I made a meal out of it."
"361 posters have said it all! Excellent side dish!!! Made the prep easy by buying a bag of already peeled garlic at Costco. Made it a snap to put together!!!"