Here at Green Mountain at Fox Run we love creating new vegetable recipes. A few weeks ago our Chef Mike Webb threw together a fantastic batch of roasted cauliflower. We had a tremendous amount of requests for the method he used, so here it is. This would also work well as an asparagus recipe, as that’s in season at the moment.
In a 350 degree oven, for about 20 to 30 minutes, roast peeled garlic cloves that you’ve tossed in olive oil. Watch them closely and pull from oven when light brown and soft.
While garlic roasts, wash and cut cauliflower into large florets and set aside in a large bowl.
In a food processor or blender, add roasted garlic, cooking oil from garlic, fresh basil, salt, pepper, fresh orange juice & fresh lime juice. You can add the zest of the oranges & limes you use as well, if desired. Process all until it’s fairly smooth, adding more oil as needed.
Drizzle this oil and garlic mixture over the cauliflower and toss to coat. Transfer cauliflower to large sheet pan and spread out in a single layer. Roast the cauliflower at 350 degrees for 15 to 20 minutes and serve immediately. Enjoy!
If you’ve made more of the garlic and oil mixture than you need, store it in a glass jar in the fridge. You could also add vinegar to this mixture and use it as a salad dressing.
(Update: We received a note from a reader encouraging us to point out the need to take care with storage and use of garlic in oil. So if you are saving the extra mixture, don’t hold it longer than a week. Thanks!)
What vegetables do you roast at home? What’s your favorite way to season them for roasting?