This was a recipe I came across while doing research of a book I had just purchased. It is a simple and basic recipe that should be a staple in any cook’s repertoire. The combination of the flavors is so well-balanced and the texture is absolutely delicious. I make it all the time with roasted cauliflower, fresh garlic, olive oil, and Parmesan cheese as a base.
Yes, I’m a big fan of roasting cauliflower in the oven with garlic. I’m also a big fan of Parmesan cheese on top.
The combination of cauliflower and garlic is a good one, but I find that I often do it too much of one or the other. For example, I would make the recipe with cauliflower and garlic but use about 3-4 times as much garlic. Also, if I’m making it for a party, I might make it more of a side dish since I think people would be more likely to eat it if it was served with a main course.
This all ties in with one of the most important points I’ve made about how to successfully cook cauliflower: As a general rule, when you’re cooking cauliflower, you should make the biggest amount of cauliflower that you can while keeping it moist. The larger the amount of cauliflower you cook, the more likely you are to get a mushy mess.
Basically, the key to cooking cauliflower is to make sure that it’s properly cooked. Too much moisture in the cauliflower will make it mushy, too little and it will cook too fast. As a general rule, you need to cook it at about 225ºF for a perfect cauliflower.
In this case, we actually get to see exactly what a cauliflower is supposed to look like so we can make sure it’s cooked properly. The thing about cauliflower is that the smaller its cross section, the more likely it is to become mush. In this case, the cross section is so small that it’s completely flat.
It’s pretty easy to make cauliflower into a perfect cauliflower. Just cut the head off the cauliflower and place it back on the stalk with the root still attached. You can also roast it in the oven, but if the root is still attached, it will be pretty mushy. The same goes for broccoli.
If you want it to be crispier and fluffier, or if you want it to be more like a cauliflower, it’s best to start with a head of cauliflower or broccoli that’s about the size of a large head of broccoli. (You can also just leave the head intact and cook it that way.) Then the florets will be in a lot of smaller pieces, and will cook more evenly and cook for much longer.
The best way to roast a head of cauliflower or broccoli is to halve it and roast it in a cast iron pan. It’s best to start the roasting in the oven because the temperature will be lower.
If you like your cauliflower whole, cut off the head, and slice it into small pieces. In an oven pre-heated to 350 degrees, roast it for about 15 minutes, turning it over halfway through, or until it has begun to brown a bit more.