Roasted Cauliflower & Garlic

10 March 2009
By

I wanted to do cauliflower a different-than-usual way for me and ran across this recipe on RecipeZaar. It had a very high rating with a lot of reviews, plus with the amount of garlic in it, I figured it was worth taking a chance.

Happily, I was right. πŸ™‚

Here it is:

Roasted Cauliflower & 16 Roasted Cloves of Garlic

Ingredients

  • 1 large cauliflower (trimmed and cut into bite size pieces)
  • 16 garlic cloves, minced
  • 3 green chillies, minced
  • 2 teaspoons red chilli pepper flakes
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon black pepper
  • 1/4 cup olive oil, adding more to taste

Directions

  1. Mix garlic, green chillies, red chilli pepper flakes, rosemary, salt, pepper, and olive oil.
  2. Toss in cauliflower, tossing to coat evenly, and place in a large casserole dish in one layer.
  3. Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.

Of course I made modifications. Have you ever known me not to? πŸ˜‰ Used dried rosemary instead of fresh since that’s all I have, minced the garlic instead of leaving them whole, although next time I make this, I’ll try it whole and see what we think. I added red chilli pepper flakes and green chillies because that’s just what’s required in this household. πŸ˜‰ And I didn’t bake it long enough, but that was unintentional and goes back to my usual my-oven-is-broken excuse. I baked it at gas mark 6 for 25 minutes, but really, another ten more minutes would have been fine. And that will be done the next time I make this.

And the two “the next time I make this” comments should be a huge clue. πŸ˜€ Fahim and I both loved it. He thought the cauliflower needed to be cooked longer and I agreed, but other than that, he thought it was lovely. πŸ™‚

This is a ridiculously easy dish to make that tastes so good with so little attention required during baking that, well, you’d be silly to not give this a try. πŸ˜€

Let me know how it goes. πŸ™‚

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2 Responses

  1. #1
    Lee Down 

    I was really happy to see you post this to Twitter, and happier that you have the whole meal deal her on your site. Thanks for sharing it is wonderful!

  2. #2
    Laurie 

    You’ve made this before? If you have, did you follow the original recipe or make variations, and either way, how did it turn out?

    Thanks for commenting! πŸ™‚

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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

Life is an adventure. Join me! :)

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