Garlic Rosemary Roasted Cauliflower

Crispy, rosemary garlic roasted cauliflower uses infused olive oil and tiny bits of feta for flavor … the result is light and healthy, yet surprisingly addictive. Great as a side dish or as an addition to a salad, but honestly I could eat nothing but this for an entire meal … or maybe a bunch of this lovely roasted cauliflower with a little meat (like corned venison … mmm!) … and a little cheese because hey … cheese.

I’ve been making cauliflower like this for months and haven’t posted the recipe … and now I’m asking myself, why the heck not? It’s so easy to make and so delicious. I seriously buy cauliflower all the time now just to roast it up into this crispy heaven. It’s best when it’s fresh and hot from the oven, but I have also used it in salads or all by itself, straight up cold from the fridge! I’ve even made cauliflower nachos with this yummy roasted cauliflower, too. SO good!

It all started when I had extra oil after marinating some feta cheese. There was some “cheese sludge” on the bottom of the jar, where the feta cheese bits had fallen off the feta cubes and collected at the bottom of the jar in the infused oil. I used that mixture to toss my cauliflower … oh man, the feta bits really add a bit of magic!

Garlic Rosemary Roasted Cauliflower

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 - 4 servings 1x

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Ingredients

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• 1 Tablespoon olive oil
• 2 – 3 cloves garlic
• A sprig of fresh rosemary, chopped fine
• 1 oz or less of feta cheese, crumbled fine (optional)
• 1 head of cauliflower
• Red Robin Seasoning (or your favorite seasoned salt or just salt), to taste
• Trader Joe’s 21 Seasoning Salute (or your favorite non-salt seasoning mix), to taste

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Instructions

1. Pour the oil into a small bowl. Crush the cloves of garlic with the side of your knife, remove the peels and set the garlic in the oil. Add the rosemary and crumble the feta into the oil as well. Let the oil sit at room temperature for at least 15 minutes or up to 2 hours … or put it in the fridge overnight to let the flavors soak into the oil.
2. Preheat the oven to 450 F. Cut the cauliflower into florets. Remove the garlic cloves from the oil. In a large bowl, toss the garlic-infused oil with the cauliflower to coat all the pieces. Sprinkle with seasonings and toss again. Spread the cauliflower onto a rimmed baking sheet and set in the oven.
3. Roast at 450 F. for 10 – 15 minutes or until the bottom of the cauliflower is nicely browned, then stir (or turn) the cauliflower and return to the oven to roast again for 5 – 10 minutes more or until the cauliflower is crispy and browned on the edges.
4. Remove from heat and serve immediately.

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Notes

You can substitute the flavorful oil from marinating cheeses (recipe here), since the oil is already infused with rosemary garlic flavors.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Hearth & Soul Bloghop.