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Garlic Roasted Cauliflower

Garlic Roasted Cauliflower

Try this unique twist on roasted cauliflower! It is served with a Curry Aioli, just like they do at Emeril's Chop House in Bethlehem, Pennsylvania.

  • Prep Time: 15 minutes
  • Total Time: 1 1/2 hours
  • Yield: 8 servings


  • 2 heads cauliflower, separated into medium florets
  • Salt
  • 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.