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."
"I didn't have as much garlic but I personally would use more garlic just because I like to spread it on the cauliflower. It was fantastic as written and I usually tweak recipes a lot! The cauliflower and garlic were both cooked perfectly in 30 mins. at 450 in my oven. Thank you for this amazing recipe!"
"this dish is absolutely delicious! i have made this a few times now...i did slice the garlic up and added it that way once but it was so much tastier keeping the whole cloves..i also took another reviewers suggestion and lessened the oil but then found that i achieved a better result keeping the original oil measurements...i just use extra virgin olive oil to keep it healthier instead of lessening the oil all together...i added half a teaspoon of onion powder too though i think some sauteed onions would probably be divine in this too...really delicious there is never any left!"
"YUM! Thanks Rita for another great recipe! Even my husband, who isn't a huge fan of cauliflower liked this A LOT. :) This was great!!!"
"Wonderful! I tented with tinfoil near the end and used purple cauliflower. The dish was very good, thanks."
"This recipe can even make a non-cauliflower eater love cauliflower! I don't change a thing (i've made this a few times already); recipe ratios are perfectly delicious. It generally needs to roast longer then 30 minutes I find though - once, all the way up to an hour. Thanks so much for posting and diversifying my veggies :)"