Roasted Cauliflower with Garlic, Parsley & Vinegar
PREP: 10 MIN / READY: 20 MIN
4-6 SERVINGS
Gluten-FreeHealthyQuickVeganVegetableVegetarian
The key is to get a char on the cauliflower, caramelizing the sugars and bringing out the vegetable’s natural sweetness.
Ingredients
1 head cauliflower, trimmed and chopped into large florets
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3 cloves garlic
2 tbsp chopped fresh parsley
1/4 tsp crushed red pepper flakes
2 tbsp red wine vinegar
Instructions
Preheat the oven to 500°F.
In a medium bowl, toss the cauliflower with the olive oil and season with salt and pepper.
Heat a large cast-iron frying pan over high heat. Dump the cauliflower into the hot pan and cook until starting to brown, about 3 minutes. Transfer the pan to the oven and roast the cauliflower, undisturbed, until well seared, ~5 minutes longer. With a spatula, turn the cauliflower and cook on the other side until well seared, ~3 minutes longer.
While the cauliflower is roasting, finely chop the 3 cloves of garlic.
Remove the pan from the oven, add the chopped garlic, and return the pan to the oven for an additional 2-3 minutes. This will ensure the garlic cooks through and loses its raw edge.
After the additional cooking time, add the parsley, red pepper flakes, and vinegar, and stir to distribute the seasonings and toast the garlic slightly. Season with salt and pepper.
Transfer to a serving platter. Serve warm or at room temperature.
Garlic Confit
Ingredients
makes 4 cups
2 cups extra-virgin olive oil, plus more as needed
8 heads garlic, cloves separated and peeled
12 fresh thyme sprigs
3 bay leaves, bruised
Instructions
Preheat the oven to 350°F.
In a medium baking dish, combine the olive oil, garlic, thyme, and bay leaves. The garlic should be completely covered by about 1 inch of oil. Bake until the garlic cloves are soft, fragrant, and lightly browned but still hold their shape, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature.
Store in an airtight container in the refrigerator for up to 2 months, completely covered with olive oil to prevent air from reaching them.
