Monday, December 14, 2009

Roasted Cauliflower with Hazelnut Oil

Despite all the hype that surrounds roasted cauliflower, I've never attempted to make it. THIS WILL CHANGE STARTING TODAY!!! Oh my gosh, this stuff is soooo good. It's like candy!! I've roasted many veggies before and will now add cauliflower to my repertoire. The nuttiness from the hazelnut oil really adds depth to this dish. I can't WAIT to make this crack, I mean...healthy side dish, again.

10 C raw cauliflower (or about 1 1/2-2 heads)
3 Tbsp toasted hazelnut oil
3 cloves garlic, crushed
1 Tbsp salt, or to taste

Pre-heat oven to 450 degrees.

Roughly chop the cauliflower. Toss in a large bowl with the oil, garlic and salt. Spread out on a very large baking sheet.

Bake for 30-40 minutes on the middle rack, turning over occasionally. Serve hot.

I also think this dish would be awesome with truffle oil. But at $10/bottle for just a few ounces, I'm not sure I could part with that much of one of favorite ingredients in one dish! The toasted hazelnut oil was a gift from a friend whose husband is a chef at a resort and ordered it at wholesale price. :-)

WW Points per Serving: 1 pt per cup!

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