Black garlic is a type of caramelized garlic that is created through a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. The process of producing black garlic is sometimes incorrectly referred to as fermentation, however it does not involve microbial action. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. Although it was first used as a food product in Asian cuisine, black garlic’s popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine.

I purchase my Black Garlic online at Black Garlic City, from northern California. Once the package is opened, it will easily last in your refrigerator for six months. The use by shelf date is at least a year out for storing it unopened in your pantry. Easy to purchase, easy to use and lasts a long time. That works for me! However if you haven’t gotten around to ordering yours yet, you can get a similar effect by roasting regular garlic which you can use in the recipe that I am posting.

As we know by now, roasting vegetables is one of the best ways to bring out their sweetest and best flavor. This is a simple recipe using a sauce with black garlic cloves, olive oil, sherry and butter. Once tossed, the cauliflower is seasoned and roasted to caramelized perfection! Top it off with some fried pancetta and fresh parsley and serve.

Since my head of cauliflower was rather large, it allowed for leftovers, which I used to make an omelet the next morning. It was fantastic!

Roasted Cauliflower with Black Garlic