Roasted garlic cauliflower is quite simply delicious. You'll never miss the potatoes! The rosemary in combo with the sweetness that roasting imparts to the cauliflower florets and to the garlic, gives this wonderful low-carb side true Italian flair. Served hot or at room temperature, it literally goes with just about anything. And don't be tempted to cut down on the garlic. A whole head is just enough - add more if anything! Enjoy!
AuthorAnn Ogden GaffneyRoasted garlic cauliflower is quite simply delicious. The rosemary in combo with the sweetness roasting gives the cauliflower florets and the garlic lends real Italian flair to this wonderful low-carb side.
Line a large baking sheet with parchment paper. Place in the oven on a medium-high shelf. Preheat the oven to 425F (See Ann's Tips)
Meanwhile, break up the cauliflower discarding all but the smallest leaves. Cut head into medium size florets. Dice the central stem if you have enough left.
Pour the olive oil into the bottom of a large salad bowl. Tip in the cauliflower, garlic, and rosemary. Sprinkle with salt. Toss everything together with your hands until the cauliflower and garlic are coated with oil, and the rosemary evenly distributed throughout.
Remove the prepared hot sheet from the oven. Quickly tip the cauliflower garlic mixture onto it and spread out into a single layer. Place sheet back in the oven and roast 10-15 minutes. Turn the veggies. Return to the oven roast another 10-15 minutes or until the cauliflower is fork-tender and browned in spots all over, and the garlic caramelized. Eat hot, or at room temp as a salad.
- Preheating the baking sheet in the oven will start the veggies cooking right away.
- If using fresh rosemary, use 3 tablespoons of needles stripped from the stems
- If you don't fancy peeling all that garlic, use pre-peeled.
Ingredients
Directions
Line a large baking sheet with parchment paper. Place in the oven on a medium-high shelf. Preheat the oven to 425F (See Ann's Tips)
Meanwhile, break up the cauliflower discarding all but the smallest leaves. Cut head into medium size florets. Dice the central stem if you have enough left.
Pour the olive oil into the bottom of a large salad bowl. Tip in the cauliflower, garlic, and rosemary. Sprinkle with salt. Toss everything together with your hands until the cauliflower and garlic are coated with oil, and the rosemary evenly distributed throughout.
Remove the prepared hot sheet from the oven. Quickly tip the cauliflower garlic mixture onto it and spread out into a single layer. Place sheet back in the oven and roast 10-15 minutes. Turn the veggies. Return to the oven roast another 10-15 minutes or until the cauliflower is fork-tender and browned in spots all over, and the garlic caramelized. Eat hot, or at room temp as a salad.
- Preheating the baking sheet in the oven will start the veggies cooking right away.
- If using fresh rosemary, use 3 tablespoons of needles stripped from the stems
- If you don't fancy peeling all that garlic, use pre-peeled.
