food and family in salt lake city

Finally a cauliflower recipe we like!

My family is not a huge fan of cauliflower. We keep getting it from the food co-op, and I am not one to let food go to waste. So I keep trying it in different recipes, determined to find a way to eat this vegetable. Recently, I found this recipe labeled “a delicious recipe that even cauliflower “skeptics” will love”. It was right on.

The recipe calls for lots of garlic and a lot of lemon, and we ate it all (including the cauliflower, which we tend to politely leave on our plates).

Garlic Roasted Cauliflower

(from gimme some oven)

Ingredients:

  • 1 head of cauliflower, cut into small florets (if it is a small head, scale back on ingredients)
  • 1 head of garlic, cloves separated & unpeeled
  • 2 Tbsp. extra virgin olive oil, divided
  • 1 tsp. kosher salt (I’d do more like 3/4 tsp)
  • freshly ground black pepper, to taste
  • 1/4 cup finely-chopped flat-leaf parsley
  • 1/4 cup pine nuts, toasted (I didn’t have any, so I omitted this)
  • 2 Tbsp. freshly-squeezed lemon juice (I’d do more like 1 Tbsp)

Method:

Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off.  Cut the largest cloves in half lengthwise.

On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.

Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.


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Comments on: "Garlic Roasted Cauliflower" (1)

  1. sarah w said:

    hey i found you! hooray! i browsed the vegetable recipes first. 🙂 anyway, i have an idea for using cauliflower you may want to try. of course, you may not. if you like tuna sandwiches then it’s great. but not everyone likes tuna. anyway, i was surfing allrecipes one day and saw a recipe that used raw cauliflower in the tuna sandwich filling. it is basically just filler – no taste – the tuna is so strong you don’t notice and since it’s in a sandwich and chopped up super tiny you don’t see it. of course, you may want to use less than more to be safe.

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