Bring Restaurant Week to your very own kitchen! This heart-healthy and satisfying side-dish pairs perfectly with our sweet corn pudding recipe, sugar snap pea salad with pecans, pecan-baked ham, and blueberry cobbler.
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- 2 head cauliflower
- 1/4 c. olive oil
- 2 clove garlic
- salt
- freshly ground pepper
Directions
- Step 1Preheat oven to 425 degrees F. In a large bowl, toss cauliflower, oil, and garlic. Season with salt and pepper and toss to coat once more.
- Step 2Transfer cauliflower to a large baking sheet and roast until golden brown, 25 to 35 minutes, tossing halfway through.
