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Author Notes: An unquestionable crowd-pleaser that's unabashedly simple, this cauliflower recipe boasts only 6 ingredients, 13 minutes total cook time, and one magical secret ingredient—homemade garlic confit—that will change the way you prepare garlic forever.
The end result is a beautifully charred, slightly crunchy, and impossibly moist batch of oven-roasted cauliflower, finished off with a pantry-item dressing that compliments the natural sweetness of the fair-haired cruciferous beautifully. —KvellintheKitchen
Serves 4 sides
For the cauliflower
- 1 head cauliflower, trimmed and chopped into large florets
- 1/3 cup extra virgin olive oil (use as little as 3 Tbsp if you prefer less oil)
- Kosher salt
- Freshly ground black pepper
- 3 cloves Garlic Confit (see recipe below), chopped finely
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar (white wine vinegar works too)
- Preheat oven to 500 degrees F.
- In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.
- Heat a large cast-iron* frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed until well seared, about 5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, about 3 minutes longer. *If you don’t have a cast-iron frying pan, use a non-stick skillet instead. When cauliflower is ready to go into the oven, transfer to an oven-safe baking sheet lined with tin foil and a light mist of olive oil so it doesn’t stick.
- Remove from the oven, add the garlic confit, parsley, red pepper flakes and and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.
- Transfer to a serving platter. Serve warm or at room temperature.
Garlic Confit (makes 4 cups)
- 2 cups extra virgin olive oil, plus more as needed
- 8 heads garlic, cloves separated and peeled (1 head = 10 cloves)
- 12 sprigs fresh thyme
- 3 bay leaves, bruised
- Preheat oven to 350 degrees F.
- In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 1 inch of oil.
- Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, 45 minutes to 1 hour. Remove from oven, let cool to room temperature.
- Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them.