Ingredients - Serves 2
1/2 head of cauliflower
3 tablespoons Olive Oil
2 large cloves garlic, chopped
1 stalk green onion, sliced
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Preheat oven to 350 degrees.
Cut up the cauliflower into bite sized pieces and place in a bread loaf baking dish. I find this is easier then spreading it on a cookie sheet since I want to keep the olive oil from running all over. Toss the cauliflower with the olive oil then sprinkle the top with the garlic and onion.
Bake in the preheated oven for 40-50 minutes depending on how soft you want them to be. I prefer a bit of a crunch to them so I don't bake it up to the full 50 minutes.
Like I said, super duper easy. You can also do these on the grill wrapped in foil in order to avoid the hot hot hot oven during the summer months. Either way, you end up with to-die-for cauliflower! I served them with my Cherry Bomb Pork chops and they complimented each other nicely. However if you want to keep this a completely meatless Monday, I suggest some stir fry tofu in a teriyaki sauce.
Featured on Oh My Creative's blog post "12 Recipes to Make Using Vegetables from the Garden" August 13, 2013