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Posts tagged ‘roasted cauliflower’

This Is Why We Can’t Have Nice Things

If I sleep through my alarm clock, Thunder makes noise to wake me up.

Usually she barks until I stumble out of bed.

But this morning, the sound was different.

Imagine, if you will, the sound someone eating money.  It was basically that sound.

So we are proud to introduce a new coupon.

It’s for 0% off your next purchase at Bed Bath & Beyond®.

Pick out something really nice for yourself, my friends.  And then let’s never speak of this again.

~~~

I am happy to talk about cauliflower–garlicky roasted cauliflower with sundried tomatoes!

It’s easy and very savory.  If you liked the Dijon-roasted cauliflower, you’ll probably like this one too.

Garlicky Roasted Cauliflower With Sundried Tomatoes {Download & Print Recipe}

Ingredients:

1 head cauliflower (get one that’s about 2 lbs)

1/2 c. sundried tomatoes (dry, not packed in oil)

3 garlic cloves

5 tbsp. olive oil

a pinch of salt

3 tbsp. grated Parmesan cheese (plus a block of Parmesan for shaving some cheese on top–optional)

Directions:

Preheat the oven to 400 degrees Fahrenheit.

Measure 1/2 c. packed sundried tomatoes and place them in a small bowl of hot water.  Let sit for about ten minutes until they’ve softened and plumped up a little.

In the meantime, rinse the cauliflower and remove the green parts.  With your hands, rip off large florets.  (Your cauliflower will look more natural than if you cut it up).  Discard the stem and base of the head of cauliflower.

Chop the garlic cloves.  Place the sundried tomatoes, garlic, olive oil, cheese and salt in a blender and pulse until the tomatoes and garlic are pureed and the mix has the consistency of pesto.

In a large bowl, toss the cauliflower with the sundried tomato sauce.  I used my hands to–wait for it–kind of massage the sauce into the florets.  You want to get pieces of garlic and tomato in the nooks and crannies of these things. If it looks dry–like the tops of your florets look white and not sauced, pour another tablespoon of olive oil in there so it doesn’t dry out in the oven.

Cover a cookie sheet with tin foil and lightly oil it.  Place the cauliflower head down if you can (so the tree tops are flush against the cookie sheet), because they’ll brown nicely that way.

Bake for under 30 minutes, until the cauliflower can be pierced with a fork but isn’t mushy.  I cook mine a little longer than 20 minutes because I like them on the firm side.

Serve tossed with shaved Parmesan (optional).

Notes:

It’s okay if the cauliflower is a tiny bit blackened– mine usually comes out that way without tasting burned.

My experience roasting broccoli has been touch and go.  I wouldn’t recommend substituting broccoli for the cauliflower.