Roasting is probably the nicest thing you can do to a cauliflower. It becomes caramelized, the flavours intensify, and even people who hate the vegetable can’t resist it. It’s the best!
Depending on availability, I’ll use this exact recipe several times a week. I’m always on the hunt for cauliflower sales because I’ve seen them going for anywhere from $1.99 to $8.99 a head locally, which is ridiculous. I guess it has to do with the supply. But needless to say, we eat a lot of cauliflower on those $1.99 weeks.
When you’re preparing the cauliflower for roasting, you have the option of cutting them into small or larger pieces. What’s the difference? Well, let me tell you.
The smaller pieces:
- cook faster
- caramelize more
- are crispier
Whereas the larger pieces:
- take a bit longer to cook
- are softer
- retain more flavour from the herbs and spices
So it’s really up to you which you prefer.
Also, regarding the garlic. If you prefer you can use fresh garlic. It will roast faster than the cauliflower, so I wouldn’t recommend chopping it too finely (or else you’ll have little burned chunks in the pan). I think garlic powder does a better job for conveying the flavour in this case. But experiment and see what you prefer!
Garlic Roasted Cauliflower
- 1/2 head of cauliflower
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic
- 1 tsp paprika
- 1 tsp dried parsley
- 1 tsp sea salt
Preheat oven to 400 degrees F, or on an Aga, use the roasting oven.
Rinse the cauliflower and cut the florets into small pieces, about 1 cubic inch or smaller if you prefer.
Finely dice the cloves of garlic. In a large bowl, combine the olive oil, lemon juice, garlic, paprika, parsley, and salt. Whisk together.
Toss the cauliflower in the dressing to thoroughly coat.
Spread the florets on a lined baking sheet and put into the oven for approximately 20 minutes, checking halfway through.