Garlic Cauliflower
by
admin
·
Melting Garlic-Butter Caulflower
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- 8 cups fresh cauliflower florets
- 4 tablespoons unsalted butter melted, divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup unsalted vegetable broth
- 4 cloves garlic finely chopped (about 4 teaspoons)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- ½ teaspoon chopped fresh oregano
- ¼ teaspoon crushed red pepper
Preheat oven to 400°F.
Combine 8 cups cauliflower, 2 tablespoons melted butter and ¼ teaspoon each salt and pepper in a 9-by-13-inch metal baking pan; toss to coat.
Bake, flipping the cauliflower once, until browned in spots and slightly tender, about 20 minutes.
Whisk ½ cup broth, chopped garlic and the remaining 2 tablespoons butter together in a small bowl.
Carefully stir the broth mixture into the pan with the cauliflower.
Bake until the mixture is reduced by half, about 10 minutes.
Stir in 2 tablespoons Parmesan.
Sprinkle the cauliflower with 1 teaspoon thyme, ½ teaspoon oregano and ¼ teaspoon crushed red pepper.
Serve hot.
