We all know what cauliflower tastes like, don’t we? Â I know I used to think it was just one of those stinky vegetables that is prepared by boiling the heck out of it until it turns mushy and pretty much flavourless.
However, it turns out that cauliflower can actually taste incredibly good, as long as you avoid overcooking it – a typical beginner’s mistake. Â This quick and easy oven-baked cauliflower and garlic recipe brings the lowly cauliflower to a whole new level and is so simple to prepare that even the greenest of cooks will have no problem getting it right the first time.
The real secret behind the recipe is, as usual, the garlic and herbs. Â The rosemary and thyme give the cauliflower a wonderful aromatic touch and the roasted garlic – well, let’s just say it’s almost too good to describe. Â I use oven-roasted garlic in a lot of my recipes, mostly because I really love the taste of garlic, but my poor stomach has a hard time digesting it raw or even fried. Â However, when you roast it, the flavour is actually enhanced, while at the same time the “bite” is lessened, so you can eat lots and lots of it with none of the typical side-effects.
Fresh rosemary and thyme are the best of option if you can get them, but if you can’t, then the dried variety will do just fine. Â As always, the better quality the ingredients you use, the better the results will be.
As an option, try sprinkling some Parmesan cheese on top after stirring the mix in step 6. This version is a big favourite with my kids.
You need:
Steps:
Ready In: 30 minutes
Serves: 2
Difficulty: Out of 5, it’s a 1!
Tags: cauliflower, garlic, gluten-free, olive oil, oven-baked cauliflower and garlic, rosemary, thyme
My boyfriend hates the smell of cauliflower, but this looks too good to resist. I´m going to make it and see if he likes it.
I spread blue cheese dressing on top. Yum!