Posts Tagged cauliflower
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.
I love Mark Twain. Some of the best quotes on the planet came from him. Of cauliflower, he once said, “Cauliflower is nothing but cabbage with a college education.” A lot of people make faces when I mention cauliflower, but it’s delicious if you think outside the box. It doesn’t have to be boiled to death and covered in butter. This is a delicious recipe.
You need an oven-proof casserole dish for this recipe, and you roast the cauliflower at 450 degrees (without a cover). This is important because you want the cauliflower to brown. You also need to keep an eye on it and stir it every once in a while so that all of the cauliflower browns evenly.
I confess that I recently tried this on my kids as a side dish to mac and cheese. They just kind of looked at me cross-eyed like I was some kind of nut. But the adults loved it. I’ll keep at it because they certainly have no idea what they are missing.
1 medium head of cauliflower, cut into florets (about 5 cups)
1/4 cup olive oil
2 tbsp fresh squeezed lemon juice
3 tbsp minced garlic
1/4 cup fresh chopped chives
3/4 cup shredded Asiago cheese
1 tsp sea salt
1 tsp lemon pepper seasoning
2 tbsp fresh chopped thyme
Preheat oven to 450 degrees. Place cauliflower florets in casserole dish. Drizzle with olive oil. Add lemon juice, minced garlic, thyme, salt and lemon pepper. Give it a stir, and place it in the oven.
Bake for about 30 minutes, stirring occasionally to make sure that all the cauliflower browns evenly.
Remove from the oven and add the shredded Asiago cheese and chopped chives, toss to mix, and it’s ready to go!