Roasted Cauliflower with Garlic
Hey you. Don’t you turn up your nose like that.
This is what I said to myself when I opened the fridge to be greeted by a two-week old head of cauliflower. It is a head, right? Or is it a bunch? I don’t know. I left it sitting in there for two weeks. Unused. Unloved. Unrecipeed.
And I asked myself, why had it taken me two weeks to unwrap that head of cauliflower?
And I answered myself, because no one else really likes cauliflower. And sometimes I don’t. Even though once I eat it, I always do.
There wasn’t a lot of good grammar going on in that prior sentence, was there?
Anyhow, I told myself (seeing as how I was apparently the only one desiring a discussion on cauliflower) that it was high time we love on cauliflower the way we love on cupcakes. Because cauliflower loves us, people. It tries to help us fight cancer. And eat low cal. And when it’s roasted with garlic, it tasted like a dream.
Which is why I’m blogging with a battle cry. Let’s band together for cauliflower. Rather than snubbing our veggies, let’s leave comments and praise them. Let’s tell cauliflower how much we cherish it’s little white soul. A thousand comments for cauliflower. That’s what I’m asking for today.
And if you’ve made it this far, well then, you should be rewarded. Offer up a comment to Ye Almighty Cauliflower today on our way to our 1,000 strong, and I you shall be eligible for a Cauliflower Power tshirt. Why? Because it’s crazy random cute and I made up a veggie-based movement at midnight tonight and needed something special to seal the deal.
You ready? Comment. Just say it. Just roast it. Just eat it on a silver fork.
Cauliflower, we love you.
Roasted Garlic Cauliflower
Even if you don't love cauliflower, this simple roasted cauliflower is so absurdly delicious and filling you might just fall in love. I like mine plain, but you can top it with a bit of shredded smoked cheddar and parsley for the kids, or a crumble of bleu cheese and bacon bits for a more fancy-pants steak dinner and the like.
1 head of 2-week old cauliflower (or not 2-week old cauliflower)
2 giant cloves fresh garlic, chopped
3 tablespoons olive oil
sea salt & pepper
shredded smoked cheddar or bleu cheese crumbles
parsley and/or bacon bits
Preheat oven to 425 degrees. Clean and cut cauliflower into bite-sized pieces. Spread onto a parchment lined baking sheet. Drizzle olive oil and chopped garlic over the top. Salt and pepper to taste. Toss in the oven and allow to cook until the cauliflower is golden brown around the edges, about 30 minutes. Serve topped with cheese, if desired. Love.