Roasted Cauliflower with Garlic and Herbs is a simple yet flavorful dish that brings out the natural sweetness of cauliflower. It's quick to prepare, making it perfect for a weeknight dinner, yet elegant enough for a festive occasion.
Cauliflower is the star of the dish, providing a mild, slightly nutty flavor that caramelizes beautifully when roasted. Olive oil helps in roasting the cauliflower to a crispy perfection while adding a subtle, fruity aroma. Garlic infuses the dish with a pungent, savory taste that complements the mild cauliflower. A dash of salt enhances all the flavors, and a bit of black pepper adds a hint of heat. Fresh parsley adds a pop of color and a fresh, grassy flavor, while thyme contributes an earthy depth. Finally, a squeeze of lemon juice brightens up the whole dish with a zesty, tangy finish.
Roasted Cauliflower with Garlic and Herbs is a versatile side dish. It pairs wonderfully with grilled chicken or fish for a light, healthy meal. You could also toss it with cooked pasta and a sprinkle of parmesan for a simple vegetarian main course. If you're hosting a dinner party, serve it alongside a roast or steak for an elegant touch.
First, preheat your oven to 425°F (220°C). This ensures the oven is hot enough to caramelize the cauliflower, giving it that lovely golden-brown color. Next, take your large head of cauliflower and cut it into bite-sized florets. If you prefer smaller or larger pieces, feel free to adjust, but keep in mind smaller pieces roast faster.
In a large bowl, toss the cauliflower florets with about 3 tablespoons of olive oil, 3 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure each piece is evenly coated for consistent flavor throughout.
Spread the seasoned cauliflower in a single layer on a baking sheet. This step is crucial because overcrowding the pan can lead to steaming rather than roasting. Pop it into the preheated oven and let it roast for 25 to 30 minutes. Halfway through, give it a good stir to ensure even browning.
Once the florets are tender and golden brown, remove them from the oven. Immediately sprinkle with 2 tablespoons of fresh parsley, 1 tablespoon of thyme leaves, and a squeeze of juice from half a lemon. These finishing touches add brightness and an herbal note that complements the roasted flavor beautifully.
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