Sunday, July 12, 2009

Roasted Cauliflower with Garlic and Rosemary

Using this recipe for Roasted Rosemary Cauliflower as a base, I added 2 cloves garlic for a wonderful side dish. High heat seems to be key; long roasting at low temperature makes for soggy cauliflower.

All in all this was a lovely side dish. The full head of cauliflower posted last Friday resulted in enough florettes to serve four.

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