Who knew that one little change can take an ordinary vegetable like cauliflower from tasty to killer good? Apparently, my daughter did. She learns this stuff from other people’s food blogs and then tells me.
The woman she currently likes is Carla Lalli Music and I can see why, she’s a great cook. At least I know my daughter got started on this food journey because of me, so I’m stealing a little credit.
But I just had to share this little trick which can take any normal vegetable to super stardom. The secret? Just zest a little fresh garlic over it. I know, duh right?
I’ve zested it over green beans and they were outstanding. People raved over them. Then I tried it with cauliflower and ate almost an entire cauliflower (yes, by myself). Clearly, I cannot be left alone with garlic, a zester, and any unsuspecting vegetable.
All you have to do is rinse the cauliflower and break it into bite-sized pieces. Spread it on a cookie sheet and drizzle it with olive oil. Sprinkle it with sea salt, or kosher salt and roast it at 450 until it’s got some nice brown crunch to it. Remove it from the oven and immediately zest a clove of fresh garlic over it. Toss it with the cauliflower just cooked in hot oil and serve it. The zester gives a nice fine grate to the garlic so the taste is not overwhelming, it’s perfect. I think I’ll try broccoli next, then zucchini, then…ooh Brussels sprouts! Just for you, I’m posting the recipe too. If you try a different veggie and it’s great, please let me know! And please take a minute to follow my blog.
Va-Voom Roasted Cauliflower with Garlic
AuthorFran TunnoRinse the cauliflower and remove the leaves. Cut it into bite sized pieces. Place the cauliflower on a cookie sheet and drizzle it with 3 tablespoons of olive oil (or more). Sprinkle it with salt and toss it until the cauliflower is evenly coated with olive oil.
Roast the cauliflower at 450 until it's golden brown and toss it again roasting it until it's a crisp brown on the edges. Remove it from the oven and zest one clove of fresh garlic over it. Toss it again incorporating the garlic and serve.
Ingredients
Directions
Rinse the cauliflower and remove the leaves. Cut it into bite sized pieces. Place the cauliflower on a cookie sheet and drizzle it with 3 tablespoons of olive oil (or more). Sprinkle it with salt and toss it until the cauliflower is evenly coated with olive oil.
Roast the cauliflower at 450 until it's golden brown and toss it again roasting it until it's a crisp brown on the edges. Remove it from the oven and zest one clove of fresh garlic over it. Toss it again incorporating the garlic and serve.
8 Comments
Marianne Gazzilli
October 3, 2023 at 10:48 pmFran, I discovered the garlic touch in desperation for flavor. Sometimes I also sprinkle parmesan cheese over the hot vegetables. Yum!!
Fran Tunno
October 5, 2023 at 9:55 amThat IS yummy! I haven’t used parmesan lately, but I should resurrect it. I have tasted your dishes and you are a whiz in the kitchen. Al is a lucky man. Thanks for always reading and taking the time to write. xoxox
Bruce Barker
October 3, 2023 at 3:54 pmDang, that does sound tasty! If I drool on the computer keyboard, now it’s not totally my fault.
Fran Tunno
October 3, 2023 at 8:11 pmI have to tell you Bruce, it was really good. And wasn’t even too garlicky, it was just enough to give it a great flavor. It’s easy too. Let me know how it goes! And thanks for being an awesome reader!!!! xo
Donna Hoerning
October 3, 2023 at 1:49 pmI love garlic and a recipe without it is questionable! Haven’t tried the cauliflower yet, but I’m on it!
Thanks Fran! Always love reading your blogs!
Fran Tunno
October 3, 2023 at 8:10 pmHonestly Donna, I was surprised at how ravenously I ate the whole thing! I like cauliflower, but this makes me love it! Thanks for always reading. I miss you!!!
JoAnn
October 3, 2023 at 10:14 amThat Cauliflower recipe sounds delicious , and I also love garlic !!!! Must be an Italian thing😉 I definitely will try it , and on other veggies as well, thanks to you & your daughter !!! ❤️❤️
Fran Tunno
October 3, 2023 at 12:07 pmAs you know, I can’t totally take credit for it, but am glad you think it sounds good. It’s so easy too! Thanks for reading and sending this sweet message. Hugs to you and the family.