- 8 cups cauliflowerets
- 5 garlic cloves, minced
- 1 tablespoon butter
- 2 tablespoons reduced-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Place cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 9-11 minutes or until crisp-tender.
- Meanwhile, in a small nonstick skillet, saute garlic in butter for about 2 minutes or until tender. Stir in broth. Drain cauliflower and transfer to a serving bowl. Pour butter mixture over cauliflower. Sprinkle with salt and pepper; toss to coat evenly. Serve immediately. Yield: 8 servings.
Reviews for Garlic Cauliflower
"quick, easy and we love the garlic."
425° or 450° degree oven....non-stick pan or foil lined pan
1 head cauliflower
olive oil, roasted garlic olive oil or hot chili oil
garlic slivers (can be purchased dehydrated at Big Lots)
sea salt and pepper
Also good topped with 1/3 c Parmesan cheese put on when done and broiled 3-5 minutes under broiler. Top with parsley or chives for color.
Place all ingredients in plastic bag and toss to coat evenly. Pour onto pan and roast, uncovered in the oven about 25 minutes or til slightly browned, stirring once or twice.
"I thought the garlic was a little overwhelming even though I love garlic. My husband loved this though."