Cauliflower Roasted in Herb Oil

Side dish to show off

I find cauliflower a severe white mussy vegetable, especially boiled. Its sulfurous taste is meaner than broccoli or brussel spouts. Roasting it mellows the flavor, making it nutty and a touch crispy. I like to cook my cauliflower at a high heat in the oven. Roasting can scorch garlic, and often make herbs bitter. Infusing oil with the seasonings before drizzling over the cauliflower evenly distributes flavor, but prevents the seasonings from burning before the cauliflower is ready.

Cauliflower Roasted in Herb Oil

1/2 cup olive oil
10-15 cloves of garlic, smashed
1/4 tsp black pepper
1 pinch of red pepper flakes
1 stem of fresh rosemary and leaves
10 leaves of fresh sage
1 1/2 lb cauliflower, coarsely chopped into florets
salt to taste

Preheat oven to 425 degrees. Put the first 6 ingredients in a small sauce pan, and heat on low. The oil will be just barley bubbling, and you should hear little to no sizzling sounds. Cook until the garlic is golden on the edges, swirling the pan every so often. Be careful not to burn the garlic.

Olive oil, garlic, and herb love.

Place the cauliflower on a large rimmed baking sheet. Drizzle the herbed oil over the sheet, leaving the garlic and herbs out. oss gently. Bake for 25-30 minutes until browned all over. Salt to taste. Its a great side dish for company requiring little attention. Your home will bloom with the smell of herbs and garli!

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