"I love this recipe! You can also do this with asparagus, but use less garlic and reduce the cooking time."
salt, as needed
ground black pepper, as needed
Preheat oven to 425 degrees.
Meanwhile, wash the cauliflower and break into florets.
Take the heads of garlic and peel the individual cloves.
Leave the peeled cloves whole.
Put the cauliflower and the garlic cloves on a large cookie sheet with sides.
Add the olive oil and generously sprinkle with salt and pepper.
If your cauliflower is really large, you might need a couple more Tablespoons of oil.
Try and spread the cauliflower to a single layer.
Bake for 10 minutes.
Bake 5 more minutes and stir.
Bake 5 more minutes and stir for a third time.
You need to keep stirring every 5 minutes another time or two.
The cauliflower tastes best when the garlic cloves and the smaller florets have browned.
A. 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.
B. 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.
Page 2 of 2
Roasted Cauliflower With Garlic Cloves (cont.)