Roasted Cauliflower With Garlic Cloves

1. 1

   Preheat oven to 425 degrees.

2. 2

   Meanwhile, wash the cauliflower and break into florets.

3. 3

   Take the heads of garlic and peel the individual cloves.

4. 4

   Leave the peeled cloves whole.

5. 5

   Put the cauliflower and the garlic cloves on a large cookie sheet with sides.

6. 6

   Add the olive oil and generously sprinkle with salt and pepper.

7. 7

   Mix well.

8. 8

   If your cauliflower is really large, you might need a couple more Tablespoons of oil.

9. 9

   Try and spread the cauliflower to a single layer.

10. 10

    Bake for 10 minutes.

11. 11

    Stir.

12. 12

    Bake 5 more minutes and stir.

13. 13

    Bake 5 more minutes and stir for a third time.

14. 14

    You need to keep stirring every 5 minutes another time or two.

15. 15

    The cauliflower tastes best when the garlic cloves and the smaller florets have browned.

16. 16

    Notes:

17. 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.

18. 18

    Mix the potatoes, garlic, oil, salt and pepper in a large mixing bowl.

19. 19

    Sometimes I will add a dash of thyme or rosemary.

20. 20

    After the oven is preheated, remove the baking sheet and add the potatoes to the baking sheet--they will sizzle.

21. 21

    This tip leads to potatoes that are a little bit more brown than they would normally be when following this recipe.

22. 22

    B. I often like to buy whole peeled garlic cloves from Costco.

23. 23

    They go bad fairly quickly, so I keep them in the freezer and just pull out what I need each time.

* Per serving · 4 servings · Values may vary.