Garlic Infused Cauliflower
I missed roasted garlic when I was without kitchen. I also missed roasted/baked veggies. They always get that nice, slightly dense texture when roasted that you just can’t get when they are steamed or sauteed. And the garlic, which totally changes in aroma and texture when roasted, also shares its pungent flavor with everything else in the oven. Cauliflower is stellar at absorbing flavors it meets – kind of like mushrooms and tomatoes. I combined the two elements into a wonderful side dish, and of course, topped it with cheese. Filled with fiber, flavor and a minimum of carbohydrates, it fit very well into our evening meal. A few of the garlic cloves were left in the bottom of the bowl with some melted cheese. Oh, what lovely mouthfuls of wonder! Next time I will add a few extra cloves just for dessert!
Garlic Infused Cauliflower
1 large head cauliflower
3 cloves garlic
¼ cup butter, room temperature
1 cup grated Monterrey Jack cheese
Salt to taste
Preheat oven to 350F. Remove stem and cut cauliflower head into quarters. Spread florets with butter and place quarters close together in deep baking dish. Drop whole garlic cloves into dish. Cover loosely with aluminum foil. Bake for 50-60 minutes until tender. Serve immediately.