Roasted Cauliflower with Black Garlic
2016-04-10 12:00:59
Serves 2
I love using black garlic with it's tame and sweet flavor.
Ingredients
- 1 head of cauliflower
- 3 tablespoons olive oil
- 2 tablespoons sherry
- 5 cloves of black garlic, peeled
- 1 tablespoon unsalted butter
- 2 ounces pancetta
- 1 tablespoon Italian parsley, finely chopped
Instructions
- Preheat the oven to 425 f. Break the cauliflower into florets. Place in a large bowl.
- Add the black garlic, olive oil, sherry and butter to a blender or small food processor or Bullet blender. Pulse until ingredients are well combined and garlic is finely minced. Pour oil and garlic mixture onto the cauliflower. Toss well to coat.
- Place cauliflower on a rimmed baking sheet that has been covered with foil. Arrange it on the baking sheet so the cauliflower forms an even layer. Season liberally with salt and pepper. Roast cauliflower for 30-40 minutes, turning florets halfway.
- While the cauliflower is roasting, chop the pancetta and brown in a skillet. Place on a plate lined with paper towels to drain. Remove cauliflower from oven. Place on serving plates. Top with parsley and pancetta. Serve immediately.
Adapted from Food 52
Adapted from Food 52
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