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Categories:
cauliflower garlic rosemary saffron thread salt black pepper olive oil olive oil lemon juice lemon slice rosemary sprig
Viewed: 13 - Published at: 9 months agoIngredients
- 1 large cauliflower (trimmed and cut into bite size pieces)
- 16 garlic cloves, peeled and lightly crushed
- 1 -2 teaspoon minced fresh rosemary
- 1/4 teaspoon saffron thread, NOT packed if overdone it can be bitter
- 1 teaspoon salt
- 1/4 - 1/2 teaspoon black pepper
- 1/4 cup olive oil, warmed
- 2 tablespoons olive oil, adding more if needed
- 1 tablespoon fresh lemon juice
- Garnish
- lemon slice
- fresh rosemary sprig
Method
- Preheated oven to 450 degrees.
- Rinse cut cauliflower and do not dry.
- Mix oil, rosemary, saffron, salt, pepper and garlic together. Let sit for 5 minutes.
- Pour over cauliflower and toss to coat.
- Place in a large cookie sheet pan in one layer.
- Roast for 15 minutes; give a toss and bake for 15 more minutes, toss and then an other 15 minutes, till crisp edges and tender. Do roast for an other 15 minutes if more tenderness is desired.
- Remove cauliflower and place in serving bowl.
- Remove garlic and herbs and place in blender or small food processor with 1/4 cup olive oil and lemon juice. Pulse till smooth. Pour over cauliflower and watch it disappear. Or place in a bowl for dipping or spread on crisp bread.
