Roasted Cauliflower for lunch today. Served with stir fry of onion, mushroom, garlic and chicken breast. Heavenly.
This picture is from food.com taken by leggypeggy in 2008. There was literally no time to snap a picture of the cauliflower I made today, it was gobbled up too fast 🙂 but it looked about the same. Oh, well you caught me, mine looked better for sure…probably because I was seeing and SMELLING it at the same time.
1-2 heads of cauliflower,
as much garlic as you like for me that means about 2 bulbs (yes, that is two whole bulbs of garlic)
and a spritz of good oil.
Here is how I make mine very low fat. Spritz a sheet pan with olive oil spray or brush a thin coating with a pastry brush. Heat oven to 450 degrees. Clean and break apart the cauliflower into florets and spread in an even layer on the sheet pan. Place in the oven and let it roast for 20-25 minutes. While it is in the oven peel and dice your garlic. After 20-25 minutes remove sheet pan, sprinkle garlic all over and toss using tongs. Return to the oven for another 10 minutes or so until the garlic is beginning to brown. Why do it this way? If you add the garlic with the cauliflower at the beginning of the roasting, it will burn and get hard and bitter…a terrible thing to do to a delicious little allium ;0 Season to taste and off to heaven with your taste buds.