Up until this time cauliflower was probably my least favorite vegetable - I'd see it on vegetable platters and found it mildly palatable when coated with enough peanut dip, but as a steamed vegetable? No way. Not being a fan of "cheese" sauce I hadn't found a good method to make this vegetable shine - watery and dull was my most frequent experience. Answer found. Almost any vegetable roasted in the oven is heaven. Cauliflower is even better than that and my current favorite roasty. Throw in a little garlic and it will fill your mouth with savory yet sweet fragrance and a creamy goodness with the slightest bit of crunch. Easy, easy recipe, too.
Ingredients
- 1 head cauliflower cut into flowerets
- 2 Tablespoons olive oil
- Sea salt & pepper
- As many peeled garlic cloves as desired
Heat oven to 425 degrees (use 375 degrees convection roast if you have that setting). Toss the flowerets with the olive oil in a 13x9 baking dish (glass or ceramic). I tend to put the olive oil in the baking dish to start and throw the flowerets in and the toss until coated. Messier hands, but it makes sure the dish is adequately oiled to prevent sticking, although I doubt that is really a problem. Sprinkle with sea salt and pepper.
Bake in oven for 15 minutes. Add in garlic cloves and toss together before returning to the oven for another 15-20 minutes.
Remove and eat. Easy and mouth-watering.
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