Garlic Roasted Cauliflower

Garlic Roasted Cauliflower
From Skinny Taste

I’m fairly certain that no one is reading blogs right now because A) lucky people have taken off work for the holidays already, and God knows most blog reading is done while killing time at work, and B) every bit of post-work free time people might have is being filled with last minute gift buying.  Fair enough.  Option B is the main reason my posts have drifted to 4, 5 and even 6 days apart lately.  The official countdown till Christmas is at 7 days, and the list sitting on my counter says that I’m still 8 gifts short.  Oy.  I don’t even have ideas for all 8, nonetheless physical gifts.  And I certainly haven’t wrapped a thing, I’m not done making Christmas cookies, and for some insane reason I’m hosting my book club this Thursday.  So yeah, if you feel really super behind, I’m with you.

Perhaps the only reason you’re squeezing in time to read this blog right now is that one of the things on your holiday to-do list is to bring a side dish to Christmas.  If so, wahoo, check that one off your list.  This dish is easy and delicious.  It’s garlic.  On a roasted veggie.  With breadcrumbs.  Kind of a no-brainer.  Unlike figuring out what to buy for your extended family’s annual grab bag game.


  • 1 head cauliflower, cut into bite-sized florets
  • 6 garlic cloves, smashed and roughly chopped (leave them kind of rustic, not minced)
  • 3 Tbsp olive oil, divided
  • salt, to taste
  • pepper, to taste
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 1/3 cup Italian seasoned breadcrumbs
  • 2 Tbsp Parmesan cheese, grated
  • 1 tsp fresh thyme (or other fresh herb, if you have something else laying around)


  1. Preheat oven to 450 degrees.
  2. Place cauliflower florets and roughly chopped garlic on a baking sheet lined with foil.
  3. Toss with 2 tablespoons of the oil, salt and pepper.
  4. Bake until tender and lightly browned, about 22-25 minutes.  Toss every 6-8 minutes.
  5. While cauliflower bakes, make the topping.  Heat a medium skillet over medium heat. Add remaining 1 tablespoon oil and onion.  Saute 7-10 minutes, until onion is light golden brown.
  6. Add garlic and saute 2 more minutes.
  7. Reduce heat to low.  Add breadcrumbs and saute until breadcrumbs are lightly toasted, stirring frequently, about 2-3 minutes.  Be careful not to burn the breadcrumbs.
  8. Remove from heat.  Add thyme and Parmesan cheese.
  9. Toss cauliflower with topping.  Serve warm.

Serves 4.

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