Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Halloween
More Recipes Like This
Roasted Rosemary Cauliflower
Garlic Cauliflower
Italian Roasted Cauliflower
Baked Whole Cauliflower
Cheesy Baked Cauliflower
MORE
Top Related Articles
Roasting Garlic (Video)
Garlic
Glorious Garlic
All About Garlic
Peeling Garlic
Chopping Garlic
Broccoli Tips
A Little Something on the Side
Dinner Rolls
Asparagus Tips
Related Collections
Super Foods - Cauliflower
Fresh Garlic
Seder Side Dishes
Super Foods - Vegetables
UK and Ireland Occasions
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Roasted Garlic Cauliflower
SUBMITTED BY:
SHELLERY
PHOTO BY:
cookin'mama
"Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste."
RECIPE RATING:
Read Reviews
(374)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
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.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Mar. 11, 2007 by granny bird
X
Full Review
granny bird
Mar. 11, 2007
this was simply the best way to cook cauliflower that i have ever had. make sure you cover the casserole dish. i also baked with the lid on next time and at 400 instead because it started to burn. thanks so very much.
Was this review helpful?
[
YES
]
35 users found this review helpful
this was simply the best way to cook cauliflower that i have ever had. make sure you cover the...
MORE
MORE
Reviewed on Jul. 10, 2007 by
Christine M
X
Full Review
Christine M
Jul. 10, 2007
This is now my favorite way to prepare cauliflower! Nice to see a healthy way to perk up cauliflower - I usually just steam it, and I try to avoid the cheese sauces that so frequently go along with cauliflower. This is easy and delicious. The only change I would make is to just toss the oil and garlic with the cauliflower in a bowl instead of the bag, as some of the garlic bits got stuck to the inside of the bag and it was a pain to scrape them out. Otherwise a perfect, healthy recipe! It is even delicious cold (couldn't stop picking at it after dinner...) Thank you for sharing!
Was this review helpful?
[
YES
]
34 users found this review helpful
This is now my favorite way to prepare cauliflower! Nice to see a healthy way to perk up...
MORE
MORE
Reviewed on May 4, 2008 by
tunatwist
X
Full Review
tunatwist
May 4, 2008
really, really good recipe with the following tweaks: i tried to keep the florets as uniform in size as possible to accomplish even cooking. i added the parsley at the start to let he flavor bake in. i also added 3/4 tsp. onion powder. i covered and cooked at 400 for 20 mins, then added bread crumbs and a fair amt. of romano chz and broiled for abt. 5 mins uncovered (my oven has a low and high broiler setting--i went the low route) and it was delicious. great way to make cauliflower and will save this recipe!
Was this review helpful?
[
YES
]
25 users found this review helpful
really, really good recipe with the following tweaks: i tried to keep the florets as uniform...
MORE
MORE
Reviewed on Jul. 23, 2006 by
Aly
X
Full Review
Aly
Jul. 23, 2006
I thought this recipe was soooo good. I love cauliflower and like finding new ways to prepare it that don't involve a heavy, dairy-based sauce. This was fantastic. I only used about 1/4 c of parmesan cheese, which seemed like enough. I used Kraft Parm Plus so it has garlic, basil, and some other stuff in it and it was VERY tasty, but I think regular parmesan would be just fine. I also added about 1/4c. of italian breadcrumbs. This was so easy and tasty, I will definitely make this again. Oh, after reading about some people haveing problems with burning garlic, I kept the dish covered with foil for the first half of cooking. And I didn't find it undercooked at all; I thought it was perfectly cooked.
Was this review helpful?
[
YES
]
17 users found this review helpful
I thought this recipe was soooo good. I love cauliflower and like finding new ways to prepare...
MORE
MORE
Reviewed on Feb. 20, 2008 by
matgurl
X
Full Review
matgurl
Feb. 20, 2008
1st time making cauliflower - i thot it was a wee bit bland but good texture so will make again. hubby & daughter loved it. made per instruction except i did sprinkle panko per earlier review - it made for a nice crunch to go with the soft not mushy cauliflower. my advice is to make uniform smaller florets for consistant cook thru without having to cover with foil. next time i will add a little pinch of salt & pepper. nice addition to my veggie rotation.
Was this review helpful?
[
YES
]
16 users found this review helpful
1st time making cauliflower - i thot it was a wee bit bland but good texture so will make...
MORE
MORE
Reviewed on Feb. 6, 2004 by
CHRISTY26
X
Full Review
CHRISTY26
Feb. 6, 2004
This was delicious. You can add as much garlic as you like. Roast it only until slightly soft. Don't let it become overcooked. Very good!
Was this review helpful?
[
YES
]
16 users found this review helpful
This was delicious. You can add as much garlic as you like. Roast it only until slightly...
MORE
MORE
Reviewed on Oct. 7, 2006 by
LINDABTX
X
Full Review
LINDABTX
Oct. 7, 2006
I was looking for a recipe for the frozen cauliflower I had on hand, but I tried this even though it called for fresh. I used about 1.5 TBS olive oil and 4 large cloves of garlic. I added the whole bag of cauliflower frozen which congealed the oil, but I was still able to get it all covered. It was ready in less than 20 minutes and was very good and very easy. I'll try it with fresh next time to see if it is worth the difference in time and money. Update: Yes, the fresh is worth the extra time and money! Love it.
Was this review helpful?
[
YES
]
13 users found this review helpful
I was looking for a recipe for the frozen cauliflower I had on hand, but I tried this even...
MORE
MORE
Reviewed on May 5, 2008 by
naples34102
X
Full Review
naples34102
May 5, 2008
This was unlike any cauliflower I have ever eaten-truly special and unique. Whether it's the roasting aspect, or the addition of Parmesan cheese, or the combination of the two, this is a memorable dish, which is saying a lot since after all, this is just cauliflower! Other than reducing the cooking time by five minutes because I used just a small amount of cauliflower for the two of us, I prepared this exactly as the recipe directed. Outstanding!
Was this review helpful?
[
YES
]
12 users found this review helpful
This was unlike any cauliflower I have ever eaten-truly special and unique. Whether it's the...
MORE
MORE
Reviewed on Nov. 7, 2006 by
Erika mom to 4 girls
X
Full Review
Erika mom to 4 girls
Nov. 7, 2006
Very yummy! I have used this for broccoli too.
Was this review helpful?
[
YES
]
12 users found this review helpful
Very yummy! I have used this for broccoli too.
MORE
MORE
Reviewed on Apr. 30, 2007 by
CHRISTYJ
X
Full Review
CHRISTYJ
Apr. 30, 2007
We really enjoyed this. However, I didn't use a whole head of cauliflower as I had already bought florets. What I found to be a problem was that the garlic and parmesan cheese both scorched before the cauliflower was completely done. This whole dish actually only took about 25-30 minutes to complete. I'll make it again, but will have to really watch the progress so it doesn't burn.
Was this review helpful?
[