Creamy Roasted Cauliflower

This recipe can easily be made vegan by just omitting the cream

Yield: a side dish for three adults

1 head of cauliflower cut into 2 inch florets, about 4 to 5 cups of florets
1/2 cup heavy cream
2 1/2 Tbsp, extra virgin olive oil
1 large clove of garlic, cut into thirds
2 Tbsp. roughly chopped parsley
Kosher salt, to taste
Black Pepper, to taste

Preheat the oven to 350 degrees


Cut the head of cauliflower in half through the core then cut each half in half to give you four wedges with the florets still attached to the core.  Cut the florets away from the core and break or cut them into two inch pieces.

Heat a 12 inch cast iron pan or oven-proof skillet over medium heat.

Add 1 Tbsp. of the olive oil and get it hot.

Add the cauliflower to the pan and pour the remaining 1 1/2 Tbsp. of oil over the cauliflower, season with salt and pepper and stir everything together.

The cauliflower should be sizzling at this point.  Drop it in the oven and cook for ten minutes.

Remove it from the oven, drop in the garlic and give everything a stir. Eat a piece to check for seasoning. Put it back in the oven for ten minutes.

After ten minutes remove the pan from the oven and stir in the cream.  It should bubble and reduce a little bit.  Taste it one more time for seasoning.  Plate it and sprinkle the chopped parsley over the top.  


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