Roasted Cauliflower, Broccoli, and Garlic

Recipe by HeatherFeather
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees F.
  • Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
  • Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
  • Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
  • Cover the dish with foil and bake for 1/2 hour.
  • Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
  • Meanwhile, slice baguette bread into thin bias-cut ovals.
  • Toast in a toaster oven until lightly toasted (to your liking).
  • When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.
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