Oven Roasted Garlic Cauliflower
Oven-roasted garlic cauliflower is an easy sheet-pan side dish made with whole garlic cloves. The cauliflower turns golden around the edges while the garlic becomes soft, sweet, and caramelized.
Ingredients
- 1 large head cauliflower
- 8 to 12 garlic cloves peeled
- 2 to 3 tablespoons olive oil
- ¾ teaspoon kosher salt or to taste
- freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Lemon wedges optional
Instructions
- Preheat the oven to 400°F with the rack set in the center of the oven.
- Cut the cauliflower into evenly sized florets.
- Place the cauliflower florets and peeled garlic cloves in a large mixing bowl.
- Add the olive oil, salt, and pepper. Toss well until the cauliflower and garlic are evenly coated.
- Spread the cauliflower and garlic in a single layer on a large sheet pan, placing the cut sides of the cauliflower against the pan. Leave room between the pieces.
- Roast for 20 to 25 minutes without turning, until the cauliflower is browned and tender and the garlic cloves are soft.
- Remove the pan from the oven and finish with chopped parsley. Serve with lemon wedges, if desired.
Notes
- Dry the cauliflower well after washing it. Excess water will cause it to steam instead of brown.
- Use enough olive oil to lightly coat all the florets.
- Do not crowd the sheet pan. Use two pans if necessary.
- For cheesy cauliflower, add grated Parmesan or Locatelli Romano during the last 10 minutes of roasting.
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on a sheet pan at 400°F, in a hot skillet, or in the microwave.
Nutrition
Calories: 107.5kcalCarbohydrates: 9.3gProtein: 3.2gTotal Fat: 7.4gSaturated Fat: 1.2gSodium: 481.4mgPotassium: 465.1mgFiber: 3.1gSugar: 2.8g
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