Roasted Cauliflower with Garlic
The ultimate side for your weeknight dinners, Roasted Cauliflower with Garlic is a must-try! Crisp, caramelized cauliflower pairs beautifully with sweet roasted garlic for a dish that's not only satisfying but incredibly easy to prepare. Perfect for impressing guests or enjoying as a simple weeknight meal.
Equipment
- Wooden Spoon
- Baking Sheet
- Peeler
- Oven
Ingredients
- 1 cauliflower cut into bite-sized pieces
- 30 cloves garlic peel if needed
- 3 T olive oil good quality
- salt to taste
- fresh-ground black pepper to taste
Instructions
- Preheat your oven to 425F/220C. This is an important step because a hot oven is necessary for achieving that perfect roasted texture.
- Prepare a large baking sheet by spraying it with non-stick spray. If you have a large head of cauliflower, consider using two sheets to ensure they roast evenly and don’t overcrowd each other.
- Take the head of cauliflower and cut it into bite-sized pieces. Aim for uniform sizes to ensure even roasting.
- If you’re using whole cloves of garlic, peel them as needed. This step is essential because roasted garlic is sweeter and softer than raw garlic, enhancing the dish.
- In a large mixing bowl, toss the cauliflower and garlic cloves with the olive oil. Stir gently until every piece is coated. This is where the magic begins, so make sure they're well-coated!
- Spread the cauliflower and garlic out on the prepared baking sheet in a single layer. If needed, use two baking sheets to avoid overcrowding, which can lead to steaming instead of roasting.
- Roast the vegetables in the preheated oven for 40 to 45 minutes. Turn them a couple of times during roasting to ensure they brown evenly. Watch for that golden color and delicious aroma!
- During the last few minutes of roasting, season the cauliflower and garlic with salt and fresh-ground black pepper. This final touch elevates the flavors and balances the dish.
- Once done, remove from the oven and serve hot. Enjoy the delightful texture and taste of your freshly roasted cauliflower and garlic!
Notes
To make the most out of your Roasted Cauliflower with Garlic, here are some expert tips that I’ve gathered over the years.
- Storage: Keep leftovers in an airtight container in the fridge. They can last for up to three days, and the flavors continue to develop.
- Freezing: Though not always recommended for roasted vegetables, you can freeze them for up to a month. Just ensure they cool completely before freezing.
- Pairing: This dish pairs beautifully with grilled vegetables, grains, or even as a topping for a hearty salad. Get creative!
- Seasoning Variations: Experiment with different herbs like thyme or rosemary for added flavor. Spices such as paprika or cumin can also give it a unique twist.
- Presentation: Serve on a large platter, garnished with fresh herbs for a beautiful and inviting look.