Yields: 6 servings
Ready in: 40 minutes
INGREDIENTS
DIRECTIONS
1. Preheat oven to 425 degrees F. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem. Cut the head of cauliflower into four quarters. Slice each quarter into 6-8 pcs, keeping as many flat surfaces on each floret as possible. The flat surfaces help with carmelization, which is the key to the roasted cauliflower!
2. Rinse in a colander. Shake dry.
3. Drizzle with olive oil. Add minced garlic and toss again.
4. Spread cauliflower in a single layer on baking sheet. Reserve any of the tiny pieces that have broken away in a small bowl for later use. Sprinkle with pepper. Roast cauliflower in oven for about 10 minutes.
5. After 10 minutes, remove from oven and turn cauliflower using tongs. Ensure that the flat edges are touching the baking sheet. Sprinkle the reserved cauliflower bits on the baking sheets. Roast in oven for another 10-20 minutes, or until you can easily pierce a large piece with a fork.
6. Remove from oven and allow to cool.
7. Toss room temperature cauliflower with remaining ingredients, adding more olive oil if desired. Serve at room temperature.
This recipe was found here: http://theshiksa.com/2012/06/15/italian-roasted-cauliflower-salad/
Ready in: 40 minutes
INGREDIENTS
- 1 large head (3 lbs) cauliflower
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 1/4 cup chopped flat leaf parsley
- 16 pitted Gaeta or Kalamata olives, chopped
- 3 tbsp capers
- 1 1/2 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes, or more to taste
- Salt and pepper to taste
DIRECTIONS
1. Preheat oven to 425 degrees F. Pull the leaves off of the cauliflower base. Cut off the lower part of the stem. Cut the head of cauliflower into four quarters. Slice each quarter into 6-8 pcs, keeping as many flat surfaces on each floret as possible. The flat surfaces help with carmelization, which is the key to the roasted cauliflower!
2. Rinse in a colander. Shake dry.
3. Drizzle with olive oil. Add minced garlic and toss again.
4. Spread cauliflower in a single layer on baking sheet. Reserve any of the tiny pieces that have broken away in a small bowl for later use. Sprinkle with pepper. Roast cauliflower in oven for about 10 minutes.
5. After 10 minutes, remove from oven and turn cauliflower using tongs. Ensure that the flat edges are touching the baking sheet. Sprinkle the reserved cauliflower bits on the baking sheets. Roast in oven for another 10-20 minutes, or until you can easily pierce a large piece with a fork.
6. Remove from oven and allow to cool.
7. Toss room temperature cauliflower with remaining ingredients, adding more olive oil if desired. Serve at room temperature.
This recipe was found here: http://theshiksa.com/2012/06/15/italian-roasted-cauliflower-salad/