Cauliflower is one of my favorite vegetables. Then again, some people say I like weird vegetables. Maybe they would come around to my side of the table if they tried this roasted version. It's cooked at a high heat, which caramelizes some of the natural sugars and brings out the latent umami flavors hidden inside.
You can use this method with your own favorite combination of toasted nuts, dried fruit and herbs. But this is one of my favorites. I serve it as a hot side dish for dinner and toss any leftovers in a green salad the next day. Enjoy!
1 head cauliflower, cut into small florets
2 cloves garlic, grated
1/3 cup toasted pecans, chopped
1/3 cup dried cranberries, chopped
1/3 cup flat parsley leaves, chopped
Preheat the oven to 425 degrees. Line your sheet pan with parchment.
Place the cauliflower in a bowl with the grated garlic. Drizzle with olive oil and season with salt and pepper. Toss to combine.
Spread the cauliflower out in an even layer on the sheet pan.
Cook until it is beginning to brown and a fork can easily pierce the cauliflower, about 15-20 minutes.
Remove from the oven and toss the cauliflower with the pecans, cranberries and chopped parsley.