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Roasted Cauliflower with Garlic

If you’ve had roasted garlic and roasted cauliflower then you’ll understand why Roasted Cauliflower with Garlic is so delicious! And this tasty side dish is low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, Vegan, and South Beach Diet friendly. Use Cauliflower Recipes for lots more tasty ideas with cauliflower.

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Roasted Cauliflower with Garlic found on KalynsKitchen.com

Have you tried roasting whole garlic cloves in the oven until they are sweet and delicious? Earlier this year I shared the recipe for Roasted Summer Squash with Garlic and Parmesan, and in that recipe post (and also the recipe for Roasted Broccoli with Garlic) I talked about how roasted garlic cloves are just so, so good. And if you buy pre-peeled garlic cloves this Roasted Cauliflower with Garlic is such a simple and delicious idea for a low-carb side dish!

This recipe was adapted from Roasted Cauliflower from my friend Alanna, but when we decided to update my version recently to get photos that might entice you to make it, we switched out the minced garlic for roasted whole garlic cloves, and wow, what a great change that was! Of course, there’s a whole collection of Low-Carb Roasted Cauliflower Recipes on the blog, and I think this recipe has to be added to that post as well. If you haven’t tried roasted cauliflower or roasted garlic, I think Roasted Cauliflower with Garlic is a must try! And it’s definitely time to start using the oven, so let the roasted vegetable love begin!


Roasted Cauliflower with Garlic found on KalynsKitchen.com

Preheat the oven to 425F/220C. Cut up a medium-large head of cauliflower into bite-sized pieces. Peel garlic cloves if you’re not using pre-peeled garlic from a jar. Toss the cauliflower and garlic cloves with olive oil, stirring until the garlic and the cauliflower are completely coated with oil.

Spread the garlic and cauliflower out on a large baking sheet, in a single layer. (Use two baking sheets if you need to to keep it in a single layer; my cauliflower is a bit crowded on the baking sheet.) Roast for 40-45 minutes, turning several times until the garlic is starting to get brown and cauliflower is getting brown on the edges.

Roasted Cauliflower with Garlic found on KalynsKitchen.com

Season Roasted Cauliflower with Garlic with salt and fresh-ground black pepper to taste and serve hot.

Make it a Meal: This would be delicious with Pork Roast with Spicy Peanut Sauce or Easy Pan-Fried Pork Tenderloin with Mustard Sauce for a low-carb dinner!

More Roasted Vegetables to Try:

Roasted Asparagus and Mushrooms with “Everything” Bagel Seasoning ~ Kalyn’s Kitchen
Balsamic Roasted Vegetables ~ Cupcakes and Kale Chips
Roasted Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts ~ Kalyn’s Kitchen
Roasted Bell Peppers, Broccoli, and Squash ~ Barefeet in the Kitchen
Low-Carb Roasted Cabbage with Lemon ~ Kalyn’s Kitchen
Super Easy Roasted Vegetables ~ The Cookie Rookie
Holiday Roasted Asparagus with Red Pepper and Gorgonzola ~ Kalyn’s Kitchen

Roasted Cauliflower with Garlic

If you’ve had roasted garlic then you’ll understand why roasting vegetables with garlic is such a good idea, and this Roasted Cauliflower with Garlic is so delicious!

Ingredients:

  • 1 medium-large head cauliflower, cut into bite-sized pieces
  • 3/4 – 1 cup peeled whole garlic cloves or about 30-50 garlic cloves (Garlic cloves that come in a jar are fine for this.)
  • 3 T good quality olive oil
  • salt and fresh-ground black pepper to taste

Directions:

  1. Preheat the oven to 425F/220C. Spray a large baking sheet with non-stick spray (or use two baking sheets if your head of cauliflower is extra large.
  2. Cut up the head of cauliflower into bite-sized pieces.
  3. Peel garlic cloves if needed.
  4. Toss the cauliflower and garlic cloves with olive oil, stirring until the garlic and the cauliflower are all completely coated with oil.
  5. Spread the garlic and cauliflower out on a large baking sheet, in a single layer. (Use two baking sheets if you need to to keep it in a single layer.)
  6. Roast for 40-45 minutes, turning several times until the garlic is starting to get brown and cauliflower is getting brown on the edges.
  7. Season with salt and fresh-ground black pepper and serve hot.

Notes:

This recipe was adapted from Roasted Cauliflower by my friend Alanna at A Veggie Venture and I think it’s fun that this was the very first recipe Alanna posted on her veggie-centric blog! The updated version tested with help from Jake and Kara, and we all gobbled it up when it was done!

All images and text ©

Roasted Cauliflower with Garlic found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Cauliflower with Garlic is a good side dish for any low-glycemic or low-carb diet, and the recipe also works for Keto, Paleo, and Vegan diets and any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Roasted Cauliflower with Garlic found on KalynsKitchen.com

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22 comments on “Roasted Cauliflower with Garlic”

  1. This is about the only way I’ll eat cauliflower these days 😉

  2. This is the BEST way to make cauliflower! Though I keep my garlic whole. It provides a subtle garlic flavor and you can eat the whole soft cloves at the end. I also make it with different kinds of oils. My favorite is hazelnut oil right now but I bet flax seed woul be good too!

  3. We’re great fans of cauliflower in my house–and I just planted some. So, this will be on my table for sure!

  4. Lovely. Aren’t vegetables underused in the kitchen these days? The always have to “accompany” something, but this is delicious on it’s own.

  5. Yum! Great recipe. I love roasted cauliflower and I’d already decided to roast it tonight along with broccoli, leeks, a few carrots and garlic to accompany lamb chops. Post coming soon…

  6. This cauliflower dish lokks absolutely yummy… I love cauliflower!

  7. Hey,

    I recently did a post about roasting cauliflower and realized there’s very little you can’t do to make it a wonderful dish or an entire meal. I do mine at 450 for 30 minutes. And this last time just did onions, mushrooms and the cauliflower. It was so good it was all I had for dinner. That’s saying something coming from me. No meat?

    Biggles

  8. Bill, I like cauliflower most any way. One of my faves is Cauliflower Fried in Butter, an old Frugal Gourmet recipe.

    Kitarra, I would have kept the garlic whole, but I didn’t have any big garlic cloves.

    Sher, never grown cauliflower. I bet it’s wonderful.

    Scott, I think veggies are great.

    Christine, your combination sounds great.

    W_P, me too!

    Biggles, who would imagined you’d become vegetarian for a meal?

  9. Hey Kalyn,

    I’m as surprised as you. Cauliflower is like meat. It takes intense heat while cooking and can hold a staggering array of spices & herbs.
    After playing with it for the last year, I get the best results by adding flavors afterwards. Except for the curry version, that was good too!

    Biggles

  10. It’s so funny to see the unassuming “Day One” of A Veggie Venture up in lights at Kalyn’s Kitchen … that’s something like 450 vegetables ago and low-carb without even trying! I haven’t made a tray yet this year, but will check timing for the browning aka caramelization. Thanks for making this! ; – )

  11. Hey, cool beans! (Your banner.)
    I think the color of your roasted cauliflower looks fine, but if Alanna’s pushing for an even darker color, maybe I’ll just have to get brave and try.

  12. mmmmyes, roasted cauliflour is so good!!!

  13. Biggles, hmmmm. Adding the flavor after. Have to give that some thought.

    Alanna, amazing that this was your first post.

    Cookiecrumb, my brother found the wonderful beans. He’s amazing. I’m thinking the darker the cauliflower (up to a point) the more toasty it will taste. Let me know if you try the longer time.

    Aria, it was fabulous, if I do say so. (Well of course I can say so, it’s Alanna’s recipe!)

  14. Hey I’m closely following your posts. They are really interesting…..keep up the good work!!!

  15. This caulflower is amazing. I have made it for about 6 months now and everyone eats it – from my husband all the way down to my toddler . It also is a hit at dinner parties.

  16. My favorite variation: to toss in some capers, chopped olives and a spritz of lemon juice at the end!

  17. Hey Kalyn! Have you ever pureed the roasted cauliflower? I’d like to serve it with meatloaf, so I think a mashed/pureed version would be better. Thanks!

  18. -M, have not tried pureeing it, but I would imagine it would taste wonderful. Let us know if you try it.

  19. Mmmm! I like to use roasted cauliflower as a substitute for potatoes. I have never tried it with fresh garlic! Must try! Have you ever had the hashbrowns at WaffleHouse, where they add all kinds of toppings to them? My favorite was hashbrowns with onions, bell pepper, tomatoes and ham. Now I do the same with the roasted cauliflower. I add the onions and peppers at the beginning of the roasting time, and add tomato and ham (or bacon bits!) at about the halfway point. The rest of the family adds cheese, too, but I can't eat dairy. I love garlic, so I am gonna hafta try this version!

  20. Cindy I love that idea of topping cauliflower with all those other flavorful things!

  21. Can I make roasted cauliflower with frozen cauliflower?

    • I can’t imagine making this with frozen cauliflower. Since it’s already partially cooked, I don’t think the garlic will get done in the time it takes to cook the cauliflower. And you’d have to thaw it first so I am guessing it might be soggy.

      If you do try it, I’d love to hear how it works.

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