Looking for a recipe to please the vegans and meat eaters alike? This roasted cauliflower creation fits the bill. Oven-baked with an onion-and-garlic glaze, the cauliflower heads can be served whole as a main course, or they can be quartered after baking to function as a savory vegetable side dish. No matter the presentation, your taste buds will be satisfied and you’ll get your daily dose of veggies.
Ingredients
1/4 cup extra virgin olive oil, plus extra for sautéing
1 Tbsp. tamari
Freshly ground black pepper, to taste
2 heads of cauliflower
1 onion, diced
1 garlic clove, minced
Directions
- Preheat oven to 350 degrees F and fill roasting pan with 1” of water.
- In medium pan, sauté onion and garlic in oil until lightly browned. Add olive oil, tamari and pepper. Fill baster with mixture.
- Place cauliflower heads in roasting pan and generously marinade with baster.
- Bake approximately 30 minutes, drizzling with baster every 5 to 10 minutes.