Garlic Butter Whole Roasted Cauliflower Recipes

GARLIC WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
• Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
• Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
• Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.

ROASTED CAULIFLOWER WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
• Roast, stirring occasionally, until golden and tender, about 20 minutes.

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
• In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
• Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
• Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
• Cut cauliflower into pieces and then separate florets.
• Serve on warm pita with tzatziki sauce and cilantro.
• Enjoy!

BUTTER-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Spread cauliflower onto prepared baking sheet. Brush each piece of cauliflower with melted butter. Season with salt and black pepper.
• Roast in the preheated oven for 30 minutes. Flip cauliflower and continue roasting until tender and golden, about 10 minutes more.

ROASTED GARLIC CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

BROWNED BUTTER ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER

Steps:

• Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
• Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
• Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
• To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.

BAKED CAULIFLOWER IN GARLIC BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
• Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.