Garlic Cauliflower Recipes

Steps:

• Preheat oven to 450 degrees.
• Grease large casserole dish.
• Place olive oil and garlic in large resealable bag.
• Add cauliflower and shake to mix.
• Pour into prepared casserole dish.
• Bake for 20 to 25 minutes, stirring halfway through.
• Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

Steps:

• Seperate cauliflower into flowerets, rinse and place in steamer basket and place over boiling water.
• Cover and steam for 10 minutes or until crisp tender.
• While the cauliflower is steaming, saute the garlic in butter until lightly browned.
• Add broth, salt and pepper.
• Add cooked cauliflower and toss to coat.
• Serve at once.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
• Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
• Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
• Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
• Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
• Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
• Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.

Steps:

• Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
• Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
• To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper.

Steps:

• Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
• Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.