Gjelina’S Roasted Cauliflower With Garlic, Parsley

Name: Gjelina’S Roasted Cauliflower With Garlic, Parsley & Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cauliflower; 1 head cauliflower, trimmed and chopped into large florets; 1/3 cup extra virgin olive oil (use as little as 3 Tbsp if you prefer less oil); Kosher salt; Freshly ground black pepper; 3 cloves Garlic Confit (see recipe below), chopped finely; 2 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons red wine vinegar (white wine vinegar works too); Garlic Confit (makes 4 cups); 2 cups extra virgin olive oil, plus more as needed; 8 heads garlic, cloves separated and peeled (1 head = 10 cloves); 12 sprigs fresh thyme; 3 bay leaves, bruised

Servings: persons

For the cauliflower
1 head cauliflower, trimmed and chopped into large florets
1/3 cup extra virgin olive oil (use as little as 3 Tbsp if you prefer less oil)
Kosher salt
Freshly ground black pepper
3 cloves Garlic Confit (see recipe below), chopped finely
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar (white wine vinegar works too)
Garlic Confit (makes 4 cups)
2 cups extra virgin olive oil, plus more as needed
8 heads garlic, cloves separated and peeled (1 head = 10 cloves)
12 sprigs fresh thyme
3 bay leaves, bruised

1
["Preheat oven to 500 degrees F.", "In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.", "Heat a large cast-iron* frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer.
2
*If you don't have a cast-iron frying pan, use a non-stick skillet instead. When cauliflower is ready to go into the oven, transfer to an oven-safe baking sheet lined with tin foil and a light mist of olive oil so it doesn't stick.", "Remove from the oven, add the garlic confit, parsley, red pepper flakes, and vinegar and and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.", "Transfer to a serving platter. Serve warm or at room temperature.", "Preheat oven to 350 degrees F.", "In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 1 inch of oil.", "Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, 45 minutes to 1 hour. Remove from oven, let cool to room temperature.", "Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them."]

3694

kcal

Calories

140

Fat

543

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the cauliflower, 1 head cauliflower, trimmed and chopped into large florets, 1/3 cup extra virgin olive oil (use as little as 3 Tbsp if you prefer less oil), Kosher salt, and more.

Yes, Gjelina’S Roasted Cauliflower With Garlic, Parsley & Vinegar falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gjelina’S Roasted Cauliflower With Garlic, Parsley & Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions