Mindy Kobrin


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Prepared in 10 minutes or less plus 25 minutes to simmer.

  • 6 lbs cauliflower (3 heads), cut into 2-inch wide florets
  • ½ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • ½  tsp salt
  • ¼ tsp black pepper

Preheat oven to 425°F.

Toss cauliflower with oil, garlic, salt, and pepper in a large bowl.

Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

Serve immediately.  Serves 8.