This Herb and Garlic Roasted Cauliflower recipe makes a fabulous meal, side dish or appetiser.
Herb and Garlic Roasted Cauliflower
This herb and garlic roasted cauliflower is one of the easiest cauliflower recipes you will find. Once washed and all the leaves removed, check on the stem. It needs to be at least flush with the rest of the head so that it will lay comfortably in the baking dish. If this is not the case, you will need to trim the stem.
Once this is done, it is time to season the cauliflower. In a bowl, whisk together the butter, oil, seasoning, garlic, salt and pepper. Then, you will need to coat the cauliflower head. You could spoon this mixture over the head or just pour it over and brush it around with your fingers. You want the seasoning to go into all the little cracks, so use your fingers or a pastry brush to do this.
This roasted garlic can be served with a side of green salad or on a bed of cooked quinoa, rice or chickpeas.
Notes:
- To help the cauliflower bake perfectly, place a pan with water on the bottom of the oven as this help the cauliflower to get softer a little quicker.
- Once the cauliflower is cooked, carefully move it to a plate for serving.
- You could change up the seasonings, but using a mixture of dried oregano, thyme, rosemary or basil instead of the Italian seasoning.
Herb and Garlic Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 2 TBSP butter, melted
- 2 TBSP olive oil
- 3 cloves garlic, minced
- 2 TBSP Parmesan cheese
- 1 tsp Italian seasoning
- salt and pepper, to taste
Instructions
- Preheat oven to 200˚C.
- Line a high-sided baking dish with baking paper.
- Wash and remove all the leaves from the head of the cauliflower and place in the middle of prepared dish.
- In a bowl, whisk the butter, oil, seasoning, garlic and salt and pepper.
- Coat the mixture over the head of the cauliflower.
- Cover with aluminium foil and cook in the oven for 30 minutes.
- Remove the foil and continue to cook for 10 minutes.
- Sprinkle over Parmesan cheese and cook until golden brown.
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