Roasted Cauliflower with Garlic
Servings
4Serving size
6 ounces cauliflowerThis recipe can easily be multiplied and makes good leftovers. Reheat until the cheese melts. This recipe also requires making Roasted Garlic.
Ingredients
| 1 head medium (5-6 inch dia.) Cauliflower, raw (broken into flowerets) |
| 3 tsp. Olive oil |
| 20 clove Roasted Garlic (about 2 whole bulbs, roasted) |
| 1/2 cup 2% milk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 3 ounce Skim milk mozzarella (grated) |
Instructions
While the oven is preheating break up the cauliflower and place in a medium mixing bowl. Add the olive oil 1 teaspoon at a time, tossing to coat the cauliflower. Place the coated cauliflower in a 10 inch oblong Pyrex dish and place the dish in the oven.
Mash the roasted garlic into the milk. Add the salt and pepper while mashing. Place in the refrigerator until needed.
Let the cauliflower roast and toss it every 15 minutes. After 60 minutes add the garlic sauce and toss to coat well. Roast another 15 minutes and toss.
Top with the grated cheese and place in the oven. Cook until the cheese is melted and bubbly.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
If you are a garlic lover, this is as good as it gets. For some folks the garlic may be too much, but we wanted this to have that rich, creamy (almost overpowering) garlic flavor. This is a great dish served with a filet of whitefish like grouper or cod prepared very simply. The two will complement each other well.
If you are not a garlic lover, just use less garlic. Start with only about 4 cloves of the roasted garlic and adjust to taste.