What do you do with cauliflower beside chop it up and eat it on a veggie tray?...Roast it! My mom and good friend have both loved this recipe when I made it for them. It is a perfect fall and winter dish. (This recipe is from Cooking Light)
Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.
Yield: 4 servings (serving size: 1 cup)
Ingredients
* 2 teaspoons olive oil
* 2 medium onions, quartered
* 5 garlic cloves, halved
* 4 cups cauliflower florets (about 1 1/2 pounds)
* Cooking spray
* 1 tablespoon water
* 1 tablespoon Dijon mustard (*see note below)
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon chopped fresh flat-leaf parsley, optional
Preparation
Preheat oven to 500°.
Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.
Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500° for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.
Note: * I have made with spicy brown mustard because I don't have dijon and it is dynamite!
2 comments:
Yum! Glad you posted this recipe. This is, in fact, the only way I like to eat cauliflower! I used to steam it and it's very bland that way--but your roasting is awesome. Thanks!
Roasted cauliflower was a hit at our family dinner a few weekends ago. Try it and you might be surprised who is eating cauliflower!
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