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!
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Va-Voom Roasted Cauliflower with Garlic
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.