Welcome to the last day of a crazy month! January was a most dry month for me and I cooked more than usual so before it ends, I wanted to share my recipe for roasted garlic cauliflower. It was only five years ago I tried Brussels Sprouts for the first time and realized how much I like them and a bit more recently I had the same realization about cauliflower. We never ate cauliflower in my house growing up, broccoli was definitely the vegetable of choice and then sometimes peas, but never cauliflower. I had it a few times in college when it was the vegetable on the side of an entree at a restaurant but did not cook it until two years ago. Since then I buy a head or two nearly every time I visit the grocery store and finally have found my preferred way to eat it!
Most recipes you find say you must drizzle the cauliflower with EVOO before placing it into the oven but as I am trying to eat healthy I have omitted the oil and instead sprayed the pan with Kirkland Signature Canola Oil Cooking Spray to prevent them from drying out. The other secret is fresh garlic. I have loved garlic for years but it was only after visiting my friend Kortney in Utah last fall that I learned about the Pampered Chef New Improved Garlic Press and bought two over Christmas -one for my mom and one for me!
- 1 large head cauliflower, separated into florets
- 1 fresh lemon
- 3 cloves of fresh garlic
- Sea Salt to Taste
- Preheat the oven to 450 degrees F (220 degrees C). Grease a cookie tray with cooking spray.
- Cut the stems off the cauliflower, mince the garlic, and mix well.
- Spread the cauliflower over the cookie sheet and season with sea salt and fresh lemon juice to taste.
- Bake for 25 minutes, flipping halfway through.
From the recipe above you can determine how long you decide you want to cook them for – I like them to be a bit crispy on the end of the cauliflower tips. I finish with a bit more sea salt and then dig in!