Cauliflower.  Even the name is just weird.  This is not a vegetable that I normally like or eat.  I know I should eat it.  Cauliflower "...contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese" according to this site.  However I usually find it bland or when cooked, mushy and tasteless.  It has only been in the last couple of years that I've come to enjoy it more and more.  My recipe for roasted cauliflower is probably my favorite.  When you roast it, the whole house smells of garlic and ginger.  The cauliflower is soft but not mushy with a bit of a crisp on the outside.  It pairs well with fruit and just about any meat you can think of.  In these pictures I'm using a smaller head but you can use a bigger one.  Since my son won't touch this with a 10 foot pole, it is just mom and I who eat it. The drizzle of butter and salt should be applied right before you are to serve as it can take away the crisp crust. 
Hope you enjoy.
Serves 4-6 depending on size of cauliflower 



Recipe:


  • 1 Whole Cauliflower
  • 2 tsp crushed Ginger
  • 3 Cloves Garlic, minced
  • 1/2 cup Extra Virgin Olive Oil

Drizzle: 
  • 2 TBSP Butter
  • 1/4 tsp Sea Salt


Preheat oven to 400 F (200 C or 6 Gas Mark)
Prep a cookie tray by covering it in aluminum foil or use an iron skillet

Remove all green from the bottom of the cauliflower and cut stem so that it sits flat
In a jar with a tight lid add:
  • Olive oil
  • Minced/crushed garlic
  • Crushed Ginger
Shake vigorously until mixed
You will need to stir every time before spooning out this mixture
Place the cauliflower on your prepared pan or iron skillet
Turn the cauliflower over and drizzle some of the mixture inside.
Turn it back over and using your hands, rub the mixture over the entire cauliflower
Cover the the cauliflower tightly and roast for 40 minutes at 400 F (200 C or 6 Gas Mark)
At the 40 minutes, remove the aluminum foil and roast another 10 minutes to brown

Melt the butter and salt
When you take the cauliflower out of the oven, drizzle the butter mixture over the top right before serving

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com. You can make this "healthier" by reducing the olive oil.
 


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