Wednesday, January 30, 2008

Roasted Cauliflower


1 head of fresh cauliflower
1 head of garlic
olive oil
salt & pepper

(1) Cut cauliflower into small florets, roughly the same size (about 2 inches), rinse and drain
(2) Peel and smash almost a head's worth of garlic cloves
(3) Combine cauliflower and garlic and coat generously with olive oil
(4) Roast in a very hot oven till golden brown (about 45-60 minutes at about 425 degrees), stirring occasionally so that the florets brown evenly
(5) While hot, season generously with salt and pepper
(6) Serve hot or cold

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