I call this Twenty-Clove Cauliflower Bake because you literally bake a head of cauliflower with twenty semi-crushed whole cloves of garlic. And I mean semi-crushed, just enough to break open the cloves a bit. I use the back of a ramekin ever so gently on the cloves.
I keep a container of already-peeled garlic in my fridge. You can get this at your local grocer for not a lot of scratch. And it’s so much easier than peeling 20 cloves of garlic by hand.
This is a great side dish for just about everything you can think of, whether you’re making pork, beef, chicken or fish. It even works as a side for pasta dishes. I made this last night with my pan-seared scallops, which is another recipe I plan to post later today.
1 head of cauliflower, broken into florets
20 cloves of garlic
1/4 cup olive oil
1 tsp fresh lemon juice (optional, but I like it)
2-3 tbsp freshly chopped rosemary
1 tsp Himalayan sea salt (Kosher or regular sea salt is also fine here)
1 tsp fresh-ground black pepper
Finely grated Asiago or Parmesan cheese (optional)
The first thing I do is whisk together the olive oil, lemon juice, rosemary, salt and pepper and set it aside.
Break up the whole cauliflower into bite-sized florets, and gently break the garlic cloves.
Place the cauliflower and garlic in a single layer in a large baking dish. Pour the olive oil mixture over the vegetables and stir to coat. I generally drizzle a bit more olive oil on top before placing it in the oven.
Bake in a preheated 450-degree oven for 20 minutes, then turn the oven down to 350 degrees and bake for an additional 30 minutes. This allows the garlic to cook through and sweeten. It’s delicious.
If you want, sprinkle with finely grated Asiago or Parmesan cheese prior to serving.