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Roasted Cauliflower With Garlic Cloves
By Andtototoo! on December 04, 2007
3 Reviews
- Prep Time: 20 mins
- Total Time: 45 mins
- Servings: 3-4
About This Recipe
"I love this recipe! You can also do this with asparagus, but use less garlic and reduce the cooking time."
Ingredients
- 1 large head cauliflower
- 2 heads garlic
- 1/4 cup olive oil
- salt, as needed
- ground black pepper, as needed
Directions
- Preheat oven to 400 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.
- Mix well.
- 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.
- Stir.
- 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 is best when the garlic cloves and the smaller florets have browned.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (253 g)
Servings Per Recipe: 3
- Amount Per Serving
- %
- Calories 288.7
- Calories from Fat 170
- 59%
- Amount Per Serving
- %
- Total Fat 18.9g
- 29%
- Saturated Fat 2.7g
- 13%
- Cholesterol 0.0mg
- 0%
- Sugars 5.7 g
- Sodium 91.1mg
- 3%
- Total Carbohydrate 27.1g
- 9%
- Dietary Fiber 6.4g
- 25%
- Sugars 5.7 g
- 23%
- Protein 7.9g
- 15%
Reviews
-
"Yup...totally easy and utterly wonderful. I hardly ever do anything with cauliflower anymore except roast it...and the garlic cloves add a lovely mild garlicy flavor to these. Thanks for posting!"
By BarbryT on April 27, 2008 | 624129
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"I baked at 450 for 30 minutes, turning only once after 20 minutes. I also used just one head of garlic and lightly crushed the cloves. It's very good."
By CindyLou01 on March 23, 2011 | 1203633
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"So good! The only thing I did differently was to use garlic salt rather than regular salt. It was so easy and the flavor was great. We really enjoyed them."
By Patti C on November 15, 2010 | 1163603
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