Roasted Cauliflower and Garlic
Very delicious way to prepare cauliflower and oh-so-simple! The recipe calls for only 16 cloves of garlic, but I use way more than that. I usually buy a tub of peeled cloves from the grocery store and use the entire thing.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 large head cauliflower cut in bite-sized pieces
- 16 cloves garlic peeled and lightly crushed
- 2 teaspoons fresh rosemary minced
- Carbohydrate 11.8900533332557 g
- Cholesterol 4.8375000061639 mg
- Fat 2.04379722452513 g
- Fiber 3.81546665461753 g
- Protein 3.64902722223391 g
- Saturated Fat 1.19433400146181 g
- Serving Size 1 1 Serving (156g)
- Sodium 61.5968889053028 mg
- Sugar 8.0745866786382 g
- Trans Fat 0.191750222381324 g
- Calories 71 calories
Preheat oven to 450 degrees. Mix oil, spices, and garlic in gallon sized ziplock bag. Rinse cauliflower thoroughly, and with water still on the florets, add to bag, mixing very well to coat completely. Place in one layer in large casserole dish or cookie sheet. Roast for 10 mins, then stir and cook 10 more mins. Serve immediately.
