I absolutely LOOOOVVVEE roasted cauliflower. The sweet nuttiness is a simple crowd pleaser and serves as a solid wingman to just about any main dish you throw its way.
Keep it simple…
I shy away from making it complicated and usually stick to avocado oil, salt, pepper, and a long roast (the kind where the ends get crispy and almost char) but tonight I was looking to use my newly made garlic confit. I made up a batch yesterday and thought that the sweet garlicky flavor would be a perfect fit for cauliflower. Garlic confit is basically slow cooked garlic in oil with fresh herbs at a low temperature in the oven. It spreads like butter and is delicious.
The essentials…
I know that pine nuts may seem a bit redundant flavor-wise but they add the perfect texture and emphasize the nutty flavor of the cauliflower. You can cut your cauliflower any way you would like (some like a steak, some like little florets) but I really found that the steaks make it easier to spread the garlic confit.
Hope you enjoy this delectable show stealing dish as much as I do.
Roasted Cauliflower with Garlic Confit and Pine Nuts
Print RecipeIngredients
- 1 head of cauliflower, cut into steaks or florets
- A few scoops of garlic confit (recipe in description), allow to liquify at room temperature if refrigerated and solid
- 1/4 cup of pine nuts
- 2 tbsp of avocado oil
- salt and pepper to taste
Instructions
Preheat oven to 400 degrees.
Coat cauliflower steaks or toss florets in avocado oil.
Arrange on baking sheet in 1 layer (try to avoid overlapping to ensure crisping).
Salt and pepper to taste.
Cook in oven for about 45 minutes or until golden brown.
Remove baking sheet from oven and drizzle garlic confit over cauliflower.
Sprinkle pine nuts over cauliflower.
Place back in oven and turn down oven to 350 degrees.
Cook until cauliflower is done to your satisfaction but make sure not to burn pine nuts.
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