Slowly roasted cauliflower with loads of freshly minced garlic, rosemary, extra virgin olive oil and parmesan cheese. This Garlic & Rosemary Cauliflower is the perfect, light side dish to accompany anything off the grill this Spring and Summer!
Who thinks cauliflower can be bland and boring?? THIS GIRL!
I’ve never been a huge fan of it. I remember when I was younger my mom just boiling the cauliflower, and then sprinkling Lawry’s seasoned salt on it…let’s just say I never have a craving for it. No thanks.
It wasn’t too long ago when mashed cauliflower became a big trend to substitute mashed potatoes. Of course I tried it! Lo and behold mashed cauliflower is bomb guys!! Tastes just like mashed taters, but a lot less carbs and calories.
Another cauliflower trend lately has been cauliflower pizza crust. Have you tried it?? Amazing. Way better than I ever could have imagined. But we’ll save that for another post!
Anywho… I present to you garlic and rosemary cauliflower!
Have you ever had garlic rosemary potatoes?? That’s how this recipe idea came to me.
Garlic and rosemary seem to go so well together. It’s a flavor combination that reminds me of summer as a kid….
This recipe uses only a few fresh ingredients, which I love. Fresh minced garlic, fresh rosemary sprigs…drizzled with some good quality extra virgin olive oil…little salt and lots of pepper. After the cauliflower roasts in oven, while it’s still piping hot, grate some parmesan cheese over top for that sharp nutty salty flavor. Can you taste it now?
Just another way to make cauliflower more exciting! Plus, i’m always looking for new side dishes, and new ways to eat my vegetables!! Who isn’t?
Usually for dinner I eat a meat, and vegetables. I don’t like to eat all cooked food; so i’ll have for example – cooked meat, sauteed/roasted veggie and a raw salad.
Here’s the recipe – Enjoy 😉
Garlic & Rosemary Cauliflower
- 1 head of cauliflower
- 4 Garlic Cloves
- 4 Rosemary Sprigs
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- Grated Parmesan (about 1/2 C.)
1. First preheat oven to 425 F. Take head of cauliflower, cut into smaller pieces that are all similar in size (to cook evenly.) Rinse well in colander. Let dry for a few minutes. Place dried cauliflower in a baking dish (I used a glass 9×13.)
2. Next mince garlic cloves. Take leaves off of rosemary sprigs. Sprinkle over cauliflower. Drizzle a generous amount of olive oil over cauliflower. Add salt and pepper (I add LOTS of pepper and less salt to cut sodium – remember the parmesan will add salty flavor too.) Toss it all with your hands until mixed well.
3. Place in oven, and cook for about 30-35 minutes. Stir half way through. When finished cooking, immediately take out of oven and sprinkle with fresh parmesan cheese. Add as much as you would like! Serve immediately.
and VOILA Garlic & Rosemary Cauliflower!
I had this with my first grilled meal of the year on Monday evening…chicken kabobs. NOM NOM!
Why does everything made on the grill taste so much better?? But really?
Happy Wednesday my friends. Thanks so much for visiting today 🙂