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1
Preheat oven to 425 degrees.
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2
Meanwhile, wash the cauliflower and break into florets.
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3
Take the heads of garlic and peel the individual cloves.
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4
Leave the peeled cloves whole.
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5
Put the cauliflower and the garlic cloves on a large cookie sheet with sides.
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6
Add the olive oil and generously sprinkle with salt and pepper.
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7
Mix well.
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8
If your cauliflower is really large, you might need a couple more Tablespoons of oil.
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9
Try and spread the cauliflower to a single layer.
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10
Bake for 10 minutes.
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11
Stir.
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12
Bake 5 more minutes and stir.
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13
Bake 5 more minutes and stir for a third time.
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14
You need to keep stirring every 5 minutes another time or two.
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15
The cauliflower tastes best when the garlic cloves and the smaller florets have browned.
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16
Notes:
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17
A. I frequently make this with potatoes, but use a Martha Stewart tip for potatoes and put the baking sheet into the oven to preheat along with the oven.
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18
Mix the potatoes, garlic, oil, salt and pepper in a large mixing bowl.
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19
Sometimes I will add a dash of thyme or rosemary.
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20
After the oven is preheated, remove the baking sheet and add the potatoes to the baking sheet--they will sizzle.
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21
This tip leads to potatoes that are a little bit more brown than they would normally be when following this recipe.
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22
B. I often like to buy whole peeled garlic cloves from Costco.
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23
They go bad fairly quickly, so I keep them in the freezer and just pull out what I need each time.
