A while back I started experimenting with roasting vegetables.  I started doing it because I was not really a fan of steamed veggies. I know they are good for you, but I like a little more robust flavor!

I am not a trained professional in the kitchen, but I experimented with roasting cauliflower a number of different ways.  This is one that is my absolute favorite, and amazingly enough, it is the easiest. I have posted the recipe before and I know a lot of you are already enjoying it.  But there have been requests to give a little more detail, so I thought it would make sense to write a blog.

Start out with: one head of cauliflower, one red onion, one entire head of garlic, salt and olive oil. (I like this Greek Kalas salt, it seems to have a little more delicate flavor)

Cut up the cauliflower into small florets. (The smaller the floret the more browning you have on each piece.)

Cut up a red onion in large pieces and separate the layers so you have all individual pieces of onion tossed with the cauliflower.

Take the head of garlic and separate each clove. Peel each clove and mince each one mixing it into the cauliflower and onion.

By the way, when I say mince the garlic, I mean really mince it! It releases the flavor much more than cutting the pieces small!

Toss it with olive oil and salt and put it on a baking sheet.

Put it in the oven at 400° for at least an hour if you like it really browned. Feel free to rearrange it halfway through to make it brown evenly. I will not even show you a picture of how browned I get it sometimes, quite on purpose! I love the flavor!

When this cauliflower is done, it is the perfect side dish for steak or chicken. The longer you roast it the more caramelized the onion becomes and the nuttier the garlic becomes. If you are not going to get it really browned, you might want to use less garlic. I have become addicted to this dish. I never thought I would crave cauliflower! I can hear it roasting in the oven right now and my mouth is watering  🙂

Bon appetit!