Before I made this recipe, I swore that I hated cauliflower! But now, I love it – especially made this way!
Any vegetable is great when it’s roasted, but this special combination of garlic and red-pepper flakes with the cauliflower makes it incredibly tasty, especially if you love garlic like I do!
This goes well as a side to almost anything, but was originally a side to a salmon recipe from Martha Stewart. I’ve made the whole meal many times, but I’ve also made the cauliflower as a side to other meals, and it works really well!
Spicy Roasted Cauliflower
Adapted from Martha Stewart Living
4 garlic cloves
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
4 teaspoons olive oil (I like to use the oil from sundried tomatoes)
1 head cauliflower (about 2 pounds), cored and cut into large florets
1. Preheat oven to 450 degrees. Gather garlic and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
2. Place paste into a large bowl; add oil, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until tender, about 25-30 minutes.
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 133.6 mg
Total Carbs: 12.0 g
Dietary Fiber: 5.3 g
Protein: 4.4 g