Description
This oven-roasted garlic cauliflower is ridiculously easy and served with a simple pistachio mint gremolata (way easier than pesto!) that makes it downright irresistible. This easy veggie side dish is absolutely crave-able!
Ingredients
Scale
Roasted Garlic Cauliflower:
- 1 head cauliflower
- 1 bulb garlic
- 1 tbsp +1 tsp olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 4–5 pitted medjool dates, chopped
Pistachio Mint Gremolata:
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 1/4 cup unsalted shelled pistachios, roughly chopped
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1/2 tsp sea salt
Instructions
- Prep: Preheat the oven to 415F, and line a large baking sheet with parchment paper. Wash and clean the cauliflower. Chop it into small 1-2″ florets.
- Season the cauliflower: In a large bowl, add in the cauliflower, 1 tbsp olive oil, garlic powder, and sea salt. Toss together to evenly coat, then spread the cauliflower onto the baking sheet.
- Prep the garlic: Slice the butt end of the garlic bulb off, and drizzle with the remaining teaspoon of olive oil on the exposed garlic cloves. Place the garlic bulb with the olive oil coated side down onto the baking sheet as well.
- Roast: Bake the cauliflower and garlic for 35-40 minutes, or until the cauliflower has browned. Remove from the oven and set aside to cool for 10 minutes.
- While the cauliflower is roasting: Make the gremolata. Combine the chopped mint, parsley, pistachios, lemon juice, olive oil, and sea salt together in a small bowl. We’ll add in the roasted garlic once it’s baked and cooled.
- Assemble: Add the roasted cauliflower to a serving bowl, along with the chopped dates sprinkled on top. Using oven mitts if the garlic is still hot, squeeze the roasted garlic into the gremolata and mash and mix into the sauce. Drizzle the gremolata over the roasted cauliflower.
- Serve and enjoy! Serve the roasted garlic cauliflower warm and enjoy! Store any leftovers in an airtight container for up to 4 days in the fridge.
Notes
Pistachios: Swap in pine nuts or walnuts instead.
Olive oil: A high quality olive oil is key here for the best flavor.
