Garlic Roasted Cauliflower

With everything going on lately with chicken butchering, livestock shows, transplanting tomatoes, and constant rain, I've slacked on some things.  One of those was the cauliflower harvest.  Sadly, I let the cauliflower go a few days farther than I would have liked and didn't pick them at their prime.  I promise you this, though, they won't go to waste.  Here is a shot of some of the cauliflower, cosmic purple carrots and berlicum carrots in the fridge in our vegetable crisper.


Harvested cauliflower in the fridge

One of our favorite things to do with fresh cauliflower is to roast it in the oven with garlic.  We also steam some, but the garlic roasted cauliflower is a family favorite.  We snack on it like candy.  So we broke the florets off of the hard stem and put them on a stoneware baking tray.


Breaking off bite-sized florets

Drizzle a little olive oil over the cauliflower and toss it up so that a little of the oil coats the florets.  Don't go too heavy as we'll be adding butter later.


Drizzling the olive oil

We now take a few cloves of garlic and mince them up real good and sprinkle amongst the olive oil-drizzled cauliflower. 

Mincing some delicious garlic

Next we take a spoonful - or two of homemade butter from Daisy and we melt it so that it is pourable.


It comes out of the udder, we turn it into butter.

Then we pour the butter over the cauliflower and garlic mixture and toss it up real good.  We have a pre-heated oven waiting and simply pop the tray in the oven until the cauliflower florets are golden brown and the aroma and hungry family members fill the kitchen. 

Pouring on the butter

We take the stoneware tray out of the oven and allow to cool a little bit and then the feast is on!


Yum!

Normally, not much of this even sees a plate as we encircle the tray and eat right out of the oven.  It is a simple dish that is simply delicious.


Looks good, huh?