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Posted by kitchenparade on April 1, 2005
Yummy! I’ve made this several times now, had hoped to reduce the need for so much olive oil with the addition of chicken broth for as a delivery vehicle. But it just didn’t work, I think the olive oil is needed to encourage the deep roasting.
There’s a couple of tricks to this. First, the cauliflower needs to be cut into bite size pieces, otherwise the cooking time is really lengthened. Second, stir the cauliflower for quite a while before cooking to fully distribute the olive oil. Third, this recipe takes attention for the last 15 or 20 minutes — designate a helper!
Hands-on time: 5 minutes + occasional stirring
Time to table: 50 minutes
2 tablespoons olive
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 head cauliflower, cut in small flowerets
Set oven to 425F. Stir together all ingredients in large bowl until cauliflower is uniformly coated with oil. Transfer to baking sheet in single layer (use a second sheet if needed). Roast 35 – 45 minutes, stirring every 5 minutes for last 15 minutes, until cauliflower is dark brown but not burnt.
Per Serving: 112 Cal (56% from Fat); 4 g Protein; 8 g Tot Fat; 9 g Carb; 6 g Fiber; 37 mg Calcium; 1 mg Iron; 329 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points
(c) Copyright 2005 Kitchen Parade