Ambrosial Roasted Garlic Cauliflower Recipes

AMBROSIAL ROASTED GARLIC CAULIFLOWER

Steps:

• Preheated oven to 450 degrees.
• Rinse cut cauliflower and do not dry.
• Mix oil, rosemary, saffron, salt, pepper and garlic together. Let sit for 5 minutes.
• Pour over cauliflower and toss to coat.
• Place in a large cookie sheet pan in one layer.
• Roast for 15 minutes; give a toss and bake for 15 more minutes, toss and then an other 15 minutes, till crisp edges and tender. Do roast for an other 15 minutes if more tenderness is desired.
• Remove cauliflower and place in serving bowl.
• Remove garlic and herbs and place in blender or small food processor with 1/4 cup olive oil and lemon juice. Pulse till smooth. Pour over cauliflower and watch it disappear. Or place in a bowl for dipping or spread on crisp bread.

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON JUICE

Steps:

• Preheat the oven to 500 degrees F.
• Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

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.

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.

GARLIC CAULIFLOWER

Steps:

• Heat oil in a heavy nonstick skillet over medium high heat.
• Saute next 4 ingredients 2-3 minutes, stirring frequently.
• Add stock, cover skillet and cook another 3-4 minutes or until cauliflower is tender.

ROASTED PARMESAN GARLIC CAULIFLOWER

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

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.

GARLIC CAULIFLOWER

Steps:

• Seperate cauliflower into flowerets, rinse and place in steamer basket and place over boiling water.
• Cover and steam for 10 minutes or until crisp tender.
• While the cauliflower is steaming, saute the garlic in butter until lightly browned.
• Add broth, salt and pepper.
• Add cooked cauliflower and toss to coat.
• Serve at once.

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.