Roasted Cauliflower Lavender Rosemary And Garlic Food

ROASTED CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
• Roast, stirring occasionally, until golden and tender, about 20 minutes.

ROASTED CAULIFLOWER, LAVENDER, ROSEMARY AND GARLIC

Steps:

• Preheat oven to 450 degrees.
• Mix oil, garlic, rosemary, lavender, pepper, salt, lemon and oil together.
• Toss in cauliflower and place in a large casserole dish in a single layer not over crowdering.
• Roast 20 minutes give a toss and bake for 15 more.
• Season with salt and pepper to taste. Garnish with a lavender sprig.

ROASTED ROSEMARY CAULIFLOWER

Steps:

• Preheat oven to 450°. Toss together all ingredients; spread in a greased 15x10x1-in. pan. Roast until tender and lightly browned, 20-25 minutes, stirring occasionally.

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

BAKED CAULIFLOWER IN GARLIC BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
• Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.

PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY

Steps:

• Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
• Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
• Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
• Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.

ROASTED CAULIFLOWER & ROASTED GARLIC WITH PEARL ONIONS

Steps:

• Place garlic cloves and pearl onions in a hot water bath for 2-4 minutes.
• Strain and remove skin from garlic and onions.
• (Optional ) You can pour the fragrant water from the garlic and onions over the cauliflower and let sit while peeling the garlic and onions and then drain before placing in the roasting pan.
• Place all the ingredients in a large casserole dish. Toss well.
• Roast in a preheated over of 450 degrees for 20 minutes give a toss and bake for 10 more minutes.
• Drizzle with additional olive oil and season to taste with coarse salt and fresh cracked pepper.

ROASTED CAULIFLOWER, BROCCOLI, AND GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Place cauliflower and broccoli into a 9 X 13 inch baking dish, toss with the about 2 Tbsp of olive oil, and sprinkle with salt.
• Cut a bit of the top and sides off the unpeeled whole garlic head, exposing as many of the cloves as possible.
• Tuck the garlic head into one corner of the same pan and drizzle the head with the remaining 1 Tbsp olive oil (I also pick out any slivers of garlic from the parts I trimmed off and toss them into the pan with the veggies).
• Cover the dish with foil and bake for 1/2 hour.
• Remove the cover, stir just the florets and cook for 30 minutes more, until vegetables are tender and nicely browned (yes, the broccoli will be a very dark green).
• Meanwhile, slice baguette bread into thin bias-cut ovals.
• Toast in a toaster oven until lightly toasted (to your liking).
• When the veggies are ready, serve the florets in a serving dish, and place the garlic head onto a plate surrounded by your toasted bread ovals; remove some of the garlic using a butter knife and spread on slices as a paste.

ROASTED CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Trim head of cauliflower and cut into bite-sized florets.
• Dry cauliflower well.
• Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
• You can adjust seasonings according to your personal preferences.
• Toss cauliflower until seasonings are well distributed.
• Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
• Cauliflower should be a dark, golden brown when baking is completed.
• Remove from oven and pour into a serving dish.
• Top with balsamic vinegar and toss well.

PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
• Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
• Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.

EASY ROASTED CAULIFLOWER

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.

ROASTED CAULIFLOWER & 16 ROASTED CLOVES OF GARLIC

Steps:

• Mix oil, rosemary, salt, pepper and garlic together.
• Toss in cauliflower and place in a large casserole dish in one layer.
• Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.