Are you a cauliflower lover? Cauliflower is a vegetable I make infrequently. That's because I am very picky about the quality of any head of cauliflower I buy.
I want my cauliflower to be pristine white, with no hint of dark spots anywhere on the head.
It's not very often I find heads of cauliflower that look fresh enough for me to buy. This week I did find a beautiful little head. It weighed just over a pound.
That head of cauliflower was so pretty that the cashier at the grocery store commented on it. We began talking about roasting cauliflower. That conversation spurred me to think of how I might roast my beautiful cauliflower.
This roasted cauliflower with garlic and herbs recipe is the result. It is delicious.
I ate about a third of the head before it reached the dinner table and wanted to eat more.
Roasted cauliflower with garlic and herbs is easy to make and uses a few common ingredients you probably have in your pantry right now.
The most important ingredient is a gorgeous head of cauliflower.
Preheat the oven to 375 degrees F.
Prepare the cauliflower by removing the leaves from the base and carefully cutting out the core. Set aside.
Heat the oil in a small pan over medium heat, until hot. Add the garlic and cook for about one minute, until the garlic aroma is released.
Remove the pan from the heat and stir in the dried herbs. Set aside to cool.
Place the head of cauliflower into a heavy Dutch oven with a lid. When the oil mixture is cool enough for you to handle, pour it over the head of cauliflower massaging it in with your hands. Make sure the mixture covers the entire head, including the underside. Season with salt and pepper.
Set the Dutch oven on the middle rack of your oven, uncovered. Roast for 30 minutes, until the cauliflower is beginning to brown. Cover the pan and continue roasting.
After 20 minutes check to see if the cauliflower is done by inserting a knife. If the knife inserts easily the cauliflower is ready.
Place the head of cauliflower on your serving dish and pour any oil from the roasting pan over it. Let it sit for about five minutes before serving. You may either slice the head or pull the florets apart to serve.
Enjoy!
I want my cauliflower to be pristine white, with no hint of dark spots anywhere on the head.
The Best Roasted Cauliflower
 |
| A Head of Roasted Cauliflower |
It's not very often I find heads of cauliflower that look fresh enough for me to buy. This week I did find a beautiful little head. It weighed just over a pound.
That head of cauliflower was so pretty that the cashier at the grocery store commented on it. We began talking about roasting cauliflower. That conversation spurred me to think of how I might roast my beautiful cauliflower.
 |
| A Perfect Head of Cauliflower |
This roasted cauliflower with garlic and herbs recipe is the result. It is delicious.
I ate about a third of the head before it reached the dinner table and wanted to eat more.
Roasted cauliflower with garlic and herbs is easy to make and uses a few common ingredients you probably have in your pantry right now.
The most important ingredient is a gorgeous head of cauliflower.
Roasted Cauliflower with Garlic and Herbs
Print Recipe
Serves four as a side dish
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| Cauliflower Dressed with Herbs and Oil |
- One small head of cauliflower
- 1/4 cup extra-virgin olive oil
- 1 large clove of garlic, finely minced
- 1 teaspoon dried Italian herbs mix
- Kosher salt and fresh ground pepper, to taste
Preheat the oven to 375 degrees F.
Prepare the cauliflower by removing the leaves from the base and carefully cutting out the core. Set aside.
Heat the oil in a small pan over medium heat, until hot. Add the garlic and cook for about one minute, until the garlic aroma is released.
Remove the pan from the heat and stir in the dried herbs. Set aside to cool.
Place the head of cauliflower into a heavy Dutch oven with a lid. When the oil mixture is cool enough for you to handle, pour it over the head of cauliflower massaging it in with your hands. Make sure the mixture covers the entire head, including the underside. Season with salt and pepper.
Set the Dutch oven on the middle rack of your oven, uncovered. Roast for 30 minutes, until the cauliflower is beginning to brown. Cover the pan and continue roasting.
After 20 minutes check to see if the cauliflower is done by inserting a knife. If the knife inserts easily the cauliflower is ready.
Place the head of cauliflower on your serving dish and pour any oil from the roasting pan over it. Let it sit for about five minutes before serving. You may either slice the head or pull the florets apart to serve.
My Kitchen Essential
A Dutch oven with a lid is one of the kitchen essentials I can't live without. I love my enamel-coated Dutch ovens. I have them in multiple sizes and use them for soups, stews, pot roasts, no-knead bread, and this recipe for oven-roasted cauliflower.
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Enjoy!
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