Cauliflower is such a magnificently versatile vegetable….
The days of boring cauliflower cooked in salt water (memories of childhood) are a thing of the past.
Blumenkohlpüree (cauliflower mash) was something I first experienced in Michelin restaurants in Germany and France.
Only recently have I started throwing cauliflower florets (tossed in olive oil) in the oven and toasted on a high temperature until they show signs of burning… fantasticly delicious, and so easy to make!
ROASTED CAULIFLOWEW
Only recently have I started throwing cauliflower florets (tossed in olive oil) in the oven and toasted on a high temperature until they show signs of burning… fantastictly delicious, and so easy to make!…
4
servings40
minutesIngredients
1 Medium Head of Cauliflower
2 Crushed Garlic Cloves (optional)
3-4 tbsp Cold Pressed Olive Oil
Salt and Pepper
Method
- Preheat oven to 220 C
- Toss cauliflower in a large bowl with oil, salt, pepper and garlic if using.
- Spread the florets in a large roasting tin and roast for approximately 10 minutes.
- Flip cauliflower and roast for a further 5-10 minutes until you have golden edges and it’s soft but not mushy.
Notes
- MACROS whole cauliflower: 9g Carbs – 43g Fat – 10g Protein – 500 Calories
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