Sicilian Cauliflower

By / Photography By | April 01, 2015

Ingredients

SERVINGS: 6–8 Serving(s)
  • 1 cup whole garlic cloves
  • 2 cups olive oil
  • 2 heads cauliflower, cut into one-inch florets
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 5 tablespoons lemon juice
  • 2 cups shredded Parmesan cheese
  • 1 cup parsley, roughly chopped

Instructions

DIRECTIONS

• Preheat the oven to 400°F. Place garlic cloves and olive oil in a small pot over medium heat. Boil until cloves are browned and the skin is slightly wrinkled.

• Remove the cloves from the oil, and set both aside separately. (Chef’s note: Do not leave the cloves in the oil, or they will continue to cook — even if the stove is off!)

• Boil cauliflower in a large pot with a 2:1 ratio of water:cauliflower and 1 tablespoon salt. Once you can push a fingernail into the core with slight resistance, drain and set cauliflower aside.

• Place cooled cauliflower on a parchment-lined cookie sheet. Liberally drizzle garlic-infused oil from earlier on top. Season with cayenne pepper, and salt and pepper, to taste.

• Roast in the oven for 20-25 minutes or until the edges start to darken.

• Once desired darkness is reached, remove the tray from the oven. Top with lemon juice and shredded parmesan. Return to the oven for 5 minutes or until the cheese is melted.

• Sprinkle the peeled garlic cloves from earlier and parsley on top, once plated.

Whole Foods, 5880 Centre Ave., East Liberty. 412.441.7960. Wexford Plaza, 10576 Perry Hwy., Wexford. 724.940.6100. wholefoodsmarket.com.

Ingredients

SERVINGS: 6–8 Serving(s)
  • 1 cup whole garlic cloves
  • 2 cups olive oil
  • 2 heads cauliflower, cut into one-inch florets
  • 1 tablespoon salt
  • 1 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 5 tablespoons lemon juice
  • 2 cups shredded Parmesan cheese
  • 1 cup parsley, roughly chopped