It’s mid January. And you’re probably still eating your vegetables, right?
A couple of months ago, I shared a killer-addictive recipe for roasted cauliflower. Who uses “killer-addictive” to describe cauliflower?
Someone who puts browned butter, prosciutto, and sage on cauliflower. That’s who.
Cauliflower is in the market now and the heads are abundant, cheap and the size of your head. There’s nothing wrong with raw cauliflower, especially if there’s a jar of homemade ranch or a bowl of hummus nearby. But there’s no reason to stop there.
You can do far worse things to a head of cauliflower than roasting it broccoli-style with garlic- and red pepper-infused oil, until the florets caramelize and start to crisp. Say, something like this:
But more on that later. Because to make that, you’ll need some of this:
Cauliflower roasted in garlic- and red pepper-infused oil.
- 1 large head cauliflower, cut into florets
- 3 Tbsp olive oil
- 2 cloves garlic, sliced or minced
- Black pepper
- Red pepper flakes
- Grated parmesan*
- *To make this recipe Whole30 compliant, skip the cheese. But you know that already.
- Preheat the oven to 400.
- In a small sauce pan, heat the olive oil until hot over medium heat.
- Add the garlic and cook for 3-5 minutes, until the edges begin to brown.
- Swirl the pan occasionally. In the last minute, add the black pepper and red pepper flakes and turn off the heat.
- Pile the cauliflower into the center of a large baking pan and drizzle the garlic oil over top.
- Toss with two large spoons until distributed and spread cauliflower to an even layer.
- Sprinkle with salt and bake for 20-25 minutes, until nicely browned.
- Top with parmesan before serving.
Yields: 4-6 servings
Estimated time: 40 minutes