GARLIC WHOLE ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
- Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
- Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
- Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.
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Imran
[email protected]I'm not a huge fan of cauliflower, but this recipe was actually pretty good. The garlic and herbs really helped to improve the flavor.
Bishal Sunar
[email protected]This was so easy to make and so delicious! I will definitely be making it again.
tanhar
[email protected]I followed the recipe exactly, but my cauliflower didn't turn out as good as the picture. It was still tasty, but it wasn't as crispy as I had hoped.
Harriet Booth
[email protected]This recipe is a must-try for any cauliflower lover! The roasted cauliflower is crispy on the outside and tender on the inside, and the garlic-herb butter adds a delicious flavor.
Umar Nawaz Nawaz
[email protected]Good, but not great. I think I would have liked it more if I had used fresh garlic instead of garlic powder.
Matt Troike
[email protected]This was amazing! I've never had roasted cauliflower before, but I will definitely be making it again. It was so easy to make and so delicious.
Basil Robinson
[email protected]I thought this recipe was just okay. The cauliflower was a bit dry, and the flavor was lacking.
Alexa Mardini
[email protected]Meh.
Patrick Okumu
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. The cauliflower is roasted to perfection, and the garlic-herb butter is the perfect finishing touch.
rebkshi007 Boom
[email protected]Not a fan. The cauliflower was bland and the garlic was overpowering.
Heroherohero uwu
[email protected]Easy to make and delicious! I used fresh rosemary and thyme from my garden, and the cauliflower turned out beautifully.
Zaria Buddoo
[email protected]This roasted cauliflower was a hit! The garlic and herbs gave it so much flavor, and the florets were perfectly tender. I will definitely be making this again.