Friday, October 19, 2012

Roasted Cauliflower with Garlic

Now that we're deep into Autumn with rain on the way, time to get into fall produce. We paired this dish with the sand dab dinner posted earlier. This is a very simple recipe that will be in the Recipes section of my new cooking classes website that will be launched early in Winter 2013 but you won't have to wait for that as the recipe is here now.

A large head of cauliflower, cut into florets
2-3 cloves of garlic, peeled and sliced very thinly
Kosher salt
Fresh-cracked black pepper
1/4 cup extra-virgin olive oil
olive oil for the roasting pan
grated parmigiano-reggiano (no canned stuff on this!)
2 tablespoons fresh flat-leaf parsley, chopped

Preheat an oven to roast at 425F.
Put the cauliflower florets into a bowl with the sliced garlic and olive oil, seasoning with the salt and pepper. Mix thoroughly.
Oil a roasting pan and add the cauliflower and garlic into it. When the oven has reached its temperature, put the pan in to cook for about 20 minutes, mixing the contents a couple of time to heat evenly, until the florets are darkened. Add the grated cheese and parsley and cook for another 5 minutes. Remove and cover with foil to keep warm until serving.

The garlic releases an incredible sweetness that combines with the flavor of the cauliflower in an amazing way. Don't give up on cauliflower until you've at least tried making it this way!

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