Roasted Cauliflower Recipe

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This recipe for Roasted Cauliflower is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 head cauliflower
A few tbs. olive oil
2-3 cloves garlic, minced
Kosher salt
Freshly ground pepper

Directions:
Directions:
Preheat the oven to 450 degrees.

Separate the head into florets and cut the florets into thinner pieces. You can cut them as thick or thin as you like -- you'll just have to adjust the cooking time as the thicker they are, the longer they will take to brown and vice versa.

I like to put the cut florets into a big bowl, so I can toss the cauliflower well with olive, garlic, kosher salt, and pepper. I use my hands to toss the cauliflower, so I know everything is well-coated and the garlic is distributed. Then I put the cauliflower onto a Silpat-covered baking sheet. The other way to do it is to to put the cauliflower onto the baking sheet, generously drizzle with olive oil, kosher salt, pepper, and garlic, and mix it around directly on the baking sheet. Your choice.

Put the baking sheet into the oven and after 10 minutes, flip the cauliflower over, turning occasionally from there on in. If after 20 minutes, the cauliflower is browned to your liking, take it out. If you want to cook the cauliflower longer, go ahead. They're really yummy when they're browned and almost charred.

 

 

 

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