Roasting the cauliflower and garlic together not only saves time, but also infuses the cauliflower with the garlic's robust flavor. Mint also adds a surprising and delightful flavor to this simple and tasty dish!
|1||cauliflower (stem removed, separated into florets)|
|6 clv||garlic (whole, unpeeled)|
|4 T||oil (sunflower - be sure to use the kind that can be heated!)|
|2 T||mint (fresh, chopped, or basil, tarragon, or parsley, if you prefer)|
Preheat the oven to 500 degrees F.
Spread the cauliflower florets onto a roasting pan and intersperse unpeeled garlic cloves amongst the cauliflower. Drizzle with 3 tablespoons of the oil.
Put the pan in the oven and cook for 15-20 minutes. Remove from the oven, stir, and cook for an additional 5 minutes.
Remove from the oven. Squeeze the roasted garlic cloves out of their skins onto the cauliflower. Drizzle the vinegar and remaining tablespoon of oil over the cauliflower. Mix well.
Garnish with fresh mint. Allow to cool slightly before serving.