Roasted Cauliflower in Garlic Sauce
January12
As we are adding more and more veggies, we want to try fun and exciting new ways to prepare them. We do love a good steamed veggie but it is always nice to spice it up a bit. We received a yummy head of cauliflower in our CSA box this week along with the idea for this recipe. The original called for lemon juice but I’m just not a big lemon person so I adapted. We used the sauce as a dip and also roasted some broccolettes to go with it. Yummy.
Recipe: Roasted Cauliflower in Garlic Sauce
Ingredients
- 1 head cauliflower, cleaned and cut into bite sized florets
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 8 cloves garlic
- 1 cup olive or melted coconut oil, 2 egg whites, cold
- 2 tsp sea salt
Instructions
- Preheat oven to 400.
- Toss cauliflower with 2 Tbsp olive oil, salt, and pepper.
- Place on a large cookie sheet with enough room to roast the florets evenly. Roast until florets begin to brown, about 20 minutes.
- Meanwhile, sauté garlic in 1 Tbsp oil over low heat until garlic is soft and slightly translucent.
- Place garlic in a dish and refrigerate to cool quickly (colder ingredients will emulsify more easily when creating sauces).
- When garlic is cold, place in food processor and blend. Add 1/4 cup of oil to food processor.
- As the oil emulsifies, continue to add the rest of oil slowly until only 1 Tbsp remains.
- Add egg whites and remaining oil along with the salt. Blend to a smooth consistency. Do not over mix.
- Remove cauliflower from oven once browned. Cover in garlic sauce or serve the sauce on the side as a dip.
Diet (other): Gluten free, Dairy free, Paleo, Whole 30
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