Ingredients
- 1 large cauliflower (trimmed and cut into bite size pieces)
- 16 garlic cloves, peeled and lightly crushed
- 1-2 teaspoon minced fresh rosemary
- 1/4 teaspoon saffron thread, NOT packed if overdone it can be bitter
- 1 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 1/4 cup olive oil, warmed
- 2 tablespoons olive oil, adding more if needed
- 1 tablespoon fresh lemon juice
- Garnish
- lemon slice
- fresh rosemary sprig
Directions
1Preheated oven to 450 degrees.
2Rinse cut cauliflower and do not dry.
3Mix oil, rosemary, saffron, salt, pepper and garlic together. Let sit for 5 minutes.
4Pour over cauliflower and toss to coat.
5Place in a large cookie sheet pan in one layer.
6Roast for 15 minutes; give a toss and bake for 15 more minutes, toss and then an other 15 minutes, till crisp edges and tender. Do roast for an other 15 minutes if more tenderness is desired.
7Remove cauliflower and place in serving bowl.
8Remove garlic and herbs and place in blender or small food processor with 1/4 cup olive oil and lemon juice. Pulse till smooth. Pour over cauliflower and watch it disappear.