227 Reviews of Roasted Cauliflower & 16 Roasted Cloves of Garlic

From: VegSocialWorker

On Feb 18, 2006

Yum, yum, yum! We loved this. Turned out fantastic. We love the varied tastes and the easiness of this recipe. The only thing that we would change is the amount of olive oil as we found it a tad bit too greasy. Will make again for sure! Thanks for sharing this recipe!

From: PaulaG

On Jan 6, 2005

There is nothing that brings out the sweat mellow taste of garlic like roasting. This dish was quick to put together and required minimal attention while cooking. I sprayed my casserole dish with non-stick cooking spray to facilitate clean-up. Delicious!

From: Guam Girl

On Jan 17, 2008

Delicious! I didn't measure anything out, but I did use all the ingredients listed. I put the cauliflower in a large Ziploc bag, added the ingredients, and shook away! I'm sure I didn't use the full 1/4 cup of olive oil. Tossing the cauliflower in the bag makes sure every bit is coated evenly, and then you end up saving yourself some extra calories from the remaining oil. I did have to use a spoon to scoop out a tiny amount of rosemary and little bits of cauliflower that remained in the bag.

From: Take a Letter Maria

On Nov 6, 2005

Made this for a dinner party last night for my BIL and SIL. They loved it and so did I! Made it almost exactly except I did not have rosemary so I subbed oregano (love it) and added some hot pepper flakes and baked about 25 min. in my oven. Delicious, thank you for this great and healthy recipe. Maria

From: wrigley'smom

On Sep 19, 2008

This is a great recipe that has really filled the bill as a substitute for potatoes or rice with fish or meat. We've successfully adapted the recipe to cut the fat, boost flavor, and add calcium: Cut the oil to 4 TBS, whisked together with rosemary, salt, pepper AND 1/4 tsp paprika. Put the cauliflower and garlic together in a zip lock, pour the dressing on the cauliflower and garlic and shake to coat. After the cauliflower is baked, immediately toss in 4 TBS of shredded Parmesan. The cheese will melt on the hot cauliflower, and the resulting flavor boost (and color from the paprika) really takes this dish over the top.

From: Allisonsdinner

On Sep 26, 2005

I made this with both cauliflower and zucchini--it turned out fabulous! Thanks!

From: Sonata

On Sep 12, 2005

Yum! Everyone from the baby on up enjoyed this. I may try adding some parmesan cheese the next time.

From: NewCooker

On Mar 23, 2007

I thought this was wonderful. The only difference was that I used dried rosemary. It was so delectable when made, it was the first vegetable I wanted more and more of! Only thing, is that it wasnt as good the next day . Only make enough for one meal - no leftovers!

From: sugarpea

On Dec 22, 2005

I expected good things from this recipe considering all the five star ratings, but this surpassed my expectations. This is one of those recipes I'd give 10 stars if I could. It really is perfect with a loaf of crusty bread. I did use fresh oregano rather than rosemary-just a personal preference. Loved it. My garlic didn't soften much in thirty minutes-I didn't care, tasted great.

From: mariana057

On Nov 27, 2006

Oh this is soooo yummy. Very easy and fast!!! I've made some changes, using a basil and garlic mix instead of the fresh rosemary and doubled the recipe since I'm a huge garlic and cauliflower lover!!! Used a head of garlic for each batch and it was enough. P.S. for the Weight watchers out there, if you spray the cauliflower with one of those fat free sprays instead of using olive oil, it becomes 0 >>points!!!!! Thank you so much for the recipe!!!!