- 2 heads cauliflower, separated into medium florets
- 1/2 cup extra-virgin olive oil
- 1/3 cup grated Parmesan cheese
- 2 tablespoons minced garlic
- 1 cup mayonnaise
- 1 teaspoon curry powder
- 1 1/2 teaspoons mashed roasted garlic
- 1/2 teaspoon freshly squeezed lemon juice
- 1/8 teaspoon vanilla extract
Preheat the oven to 400°F.
Place the cauliflower florets into a large pot of heavily salted boiling water and cook for 5 minutes. Transfer the cauliflower to a colander and rinse under cool running water to stop the cooking. Place the cauliflower in a 9- by 13-inch baking dish.
Combine the olive oil with the minced garlic and drizzle the oil-garlic mixture over the cauliflower. Sprinkle the cauliflower with salt and then sprinkle the Parmesan evenly over the top. Bake until the cauliflower is golden brown and crisp-tender, 35 to 40 minutes.
While the cauliflower is roasting, make the Curry Aioli by combining the mayonnaise, curry powder, roasted garlic, lemon juice, and vanilla in a small bowl and whisking until smooth. Season to taste with salt and pepper and serve the sauce with the roasted cauliflower.
Roasted Cauliflower Gratin
Balsamic Roasted Carrots
A Melange Of Roasted Root Vegetables
Salad of New Potatoes and Roasted Walnuts with Warm Bacon Vinaigrette
Roasted Fennel and Green Bean Relish
Roasted Creamy Cauliflower
Florida Swordfish, Swank Farms Cauliflower, Tomatoes And Chickpeas
Roasted Garlic Soup
Honey Lemon Glazed Parsnips