Dinner
My teenager and people at parties love this recipe. Honestly it's so good. My personal facorite bite is sucking the roast garlic out of the husk.
TOTAL TIME
1h10m
YIELD
PREP TIME
10m
COOK TIME
1h
DIET
Gluten Free
My teenager and people at parties love this recipe. Honestly it's so good. My personal facorite bite is sucking the roast garlic out of the husk.
INGREDIENTS
Cauliflower (1 large or 2 small)
Garlic
Salt, pepper, herbs (optional)
Olive Oil
Pumpkin seeds (or pine nuts, chopped macadamia nuts, other nuts/seeds)- recommended, but you can make the recipe without.
INSTRUCTIONS
Preheat oven to 400°F.
Slice a whole head into 1-2 inch thick pieces. Some size variation—big slices and individual pieces—is just fine. Put into a 9x13” baking dish.
Put in 4-6 whole unpeeled cloves of garlic (these impart flavor to the cauliflower and are also amazing on their own when cooked.
Toss in a palmful of salt, a good dose of black pepper, and optionally any fresh or dried herbs (thyme, rosemary, summer savory).
Coat thoroughly by hand with olive oil (don’t worry it’s good for your skin) and arrange in as close to one layer as possible. Smear some butter on if desired.
Toss in a big handful of pumpkin seeds or nut of choice and gently shake around with tongs. (The idea is that some stay on top and some go to the bottom of the dish) Bake for 1hour, flipping individua piecesl after 40 minutes or so with tongs. (Ok if you skip this but it browns the cauliflower and distributes the tasty flavors a bit more)
