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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