So, it was 68 degrees here in San Francisco yesterday. Yup. 68 degrees F in the middle of November. Even though I’ve been in the Bay Area for years, our Indian summers still manage to astound me. However, in the blink of an eye, the fog had rolled in and I was huddle up in a thick sweater, sweatpants and of course, some cozy knit socks. It was also perfect timing— a cold grey day calls for warm, belly warming recipes. Time to crank up the oven!
I’m excited to share one of my favorite, go-to recipes of all time— garlic roasted cauliflower with mustard. Much like this miso-roasted broccoli, it’s a delicious twist on an otherwise ordinary vegetable. Roasted in the oven at high heat, the cauliflower gets a nice, caramelized crust that perfectly complements the sweetness of the cauliflower florets. Oh and the garlic? Well, all I can say is that you can’t go wrong with roasted garlic. And while this is a “recipe”, think of it more as a loose guide. What’s so great about roasted cauliflower is that it’s not hard to mess up. Feel free to adjust the proportions according to your personal taste— maybe a little more mustard or one less garlic clove. Experiment to see what suits your tastes.
GARLIC ROASTED CAULIFLOWER WITH MUSTARD
- 1 medium cauliflower, washed, drained and broken into little florets
- 5 cloves garlic, smashed into chunks
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard (I used this one and IT IS HEAVENLY)
- salt to taste
First, preheat the oven to 425 degrees F. Then, in a large mixing bowl, mix the garlic, cauliflower and olive oil. Make sure all the cauliflower is coated lightly with olive oil. Then, add in salt and mustard to taste. For me, I used about 1/2-3/4 teaspoon of salt.
Lay on a lined pan and roast for 30-45 minutes or when the tops are perfectly browned.