Golden Roasted Sweet Cauliflower heavenly scented from rosemary, garlic, and saffron. Roast time is to your desired tenderness. I like it with a slight crunch and find other like it soft. So this is a flexible recipe to roast to please every family from the little ones to the adults.
1 large cauliflower (trimmed and cut into bite size pieces)
16 garlic cloves, peeled and lightly crushed
1-2 teaspoon minced fresh rosemary
¼ teaspoon saffron threads
1 teaspoon salt
¼-½ teaspoon black pepper
¼ cup olive oil, warmed slightly
¼ cup olive oil
1 tablespoon fresh lemon juice
No nutrition information available
Preheated oven to 450 degrees.
Rinse and cut cauliflower and do not dry.
Mix oil, rosemary, saffron, salt, pepper and garlic together. Let sit for 5 minutes.
Pour over cauliflower and toss to coat.
Place in a large cookie sheet pan in one layer.
Roast for 15 minutes; give a toss and bake for 15 more minutes, toss and then another 15 minutes, till crisp edges and tender. Do roast for another 15 minutes if more tenderness is desired.
Remove cauliflower and place in serving bowl.
Remove Garlic and herbs and place in food processor with ¼ cup olive oil and lemon juice. Pulse till smooth. Pour over cauliflower and watch it disappear.