Ina Garten Garlic-Roasted Cauliflower Recipe
Ina Garten’s Garlic-Roasted Cauliflower is a roasted vegetable dish that features cauliflower florets tossed with olive oil, garlic, and seasonings. The high-heat roasting process caramelizes the cauliflower, enhancing its natural sweetness and creating a crispy texture.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- Cauliflower: 1 large head, cut into florets.
- Garlic: 4 cloves, minced.
- Olive oil: 3 tablespoons.
- Salt: 1 teaspoon.
- Black pepper: 1/2 teaspoon, freshly ground.
- Parsley (optional): 2 tablespoons, chopped, for garnish.
- Lemon wedges (optional): For serving.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Prepare the cauliflower
- Wash and thoroughly dry the cauliflower. Cut it into evenly sized florets to ensure even cooking.
Step 3: Toss with garlic and olive oil
- In a large bowl, toss the cauliflower florets with olive oil, minced garlic, salt, and black pepper. Ensure the florets are evenly coated.
Step 4: Spread on the baking sheet
- Arrange the cauliflower florets in a single layer on the prepared baking sheet, making sure they are not overcrowded for proper roasting.
Step 5: Roast the cauliflower
- Roast in the preheated oven for 20–25 minutes, turning the florets halfway through, until they are golden brown and crispy on the edges.
Step 6: Garnish and serve
- Remove from the oven and transfer to a serving dish. Garnish with chopped parsley and serve with lemon wedges for a bright, zesty finish.