Cauliflower Baked in Olive Oil, Garlic and Tuscany Seasoning

Chef's notes

I've never been a fan of cooked cauliflower until one of our friend served it to us at a cozy dinner. She tossed and baked cauliflower in olive oil, Tuscany seasoning, and maybe other ingredients. Her roasted cauliflower was lightly scorched and tender; cooked perfect.

I never knew cauliflower could taste so good!

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Cauliflower Baked in Olive Oil, Garlic and Tuscany Seasoning

Ingredients

1 head of cauliflower
1/2 cup of olive oil
5 medium garlic cloves
1 1/2 tablespoons Tuscany seasoning

Instructions

Trim the bottom of the cauliflower and separate the florets. Cut the larger ones in half vertically.
Trim the ends of the garlic cloves and cut them in thirds (I usually leave skins on for additional flavor). In a bowl large enough to conveniently mix all ingredients, add garlic, olive oil and Tuscany seasoning. Add cauliflower.
Thoroughly toss the cauliflower with the olive oil, garlic and Tuscany seasoning mixture. Place in a Pyrex or ceramic baking dish in a 375º, direct heat oven. Stir occasionally until cauliflower is tender and florets begin to char, about 1/2 hour.
Optional, drizzle with balsamic glaze.

No items found.

Cauliflower Baked in Olive Oil, Garlic and Tuscany Seasoning

Cauliflower Baked in Olive Oil, Garlic and Tuscany Seasoning

Ingredients

Instructions

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