- 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.
A Melange Of Roasted Root Vegetables
Florida Swordfish, Swank Farms Cauliflower, Tomatoes And Chickpeas
Wild Rice, Sausage, and Apple Dressing
Braised Green Beans with Pancetta and Caramelized Onions
Creamy Garlic Mashed Potatoes
Brussels Sprouts With Garlic, Nuts And Brown Butter
Balsamic Roasted Carrots
Curry-scented Roasted Cauliflower
Fresh House Made Guacamole