Cauliflower with Roasted Garlic

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Cauliflower with Roasted Garlic

Tender, garlicky cauliflower roasted to golden brown perfection is the side dish that always saves the day. This easy cauliflower recipe uses just six ingredients to create a crispy, cheesy bite that gets even better with a dose of fresh herbs. Get the inside scoop on this incredibly easy roasted cauliflower recipe, including tips from home cooks just like you.

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How to Make Easy Roasted Cauliflower

This quick and delicious cauliflower dish has garnered thousands of 5-star ratings from reviewers. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Begin by greasing a 9×13 casserole dish. Next, add olive oil, garlic, and cauliflower to a large resealable bag and shake to thoroughly coat the florets. Pour into the prepared dish, season to taste, and roast at 450 degrees F for 25 minutes.

How to Make Cauliflower Extra Crispy

Remove the dish from the oven. Sprinkle cheese and parsley on the cauliflower before returning it to the oven and broiling until a golden-brown color is achieved.

What to Serve with Easy Roasted Cauliflower

Deliciously savory roasted cauliflower makes a great partner to a range of main dishes. Try pairing it with grilled sea bass, beer-braised pork chops, or Indian chicken curry.

How to Store Roasted Cauliflower

Roasted cauliflower stored in a shallow, airtight container or heavy-duty aluminum foil will last up to three days in the refrigerator.

How to Freeze Roasted Cauliflower

Place leftover cauliflower in a freezer bag or lidded dish to properly freeze. Thaw gently in the microwave before reheating on the stovetop or in the oven.
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Allrecipes Community Tips and Praise

“We loved this!” raves Crystal. “We also threw in a few pieces of eggplant with it and it was fantastic!”

“I’ve made this at least six times,” shares SamArt. “It’s important to stir the cauliflower halfway through the baking process — it’ll reduce burned (overly caramelized) spots. I used powdered garlic over fresh garlic because it mixes more evenly in the olive oil. A GREAT flavorful dish!”

“This is how I will be making cauliflower from now on,” says Nancy F. “Special enough for a side dish for company.”

Editorial contributions by Rai Mincey

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