This week I am going back to Charleston, SC for my friend’s wedding. I am so excited! Not only do I get to celebrate one of my best friends getting married, but I also get to go back to my favorite town. I lived in Charleston for 10 years, and even though I have been gone for about 4 years now, I still miss it. It is probably my favorite place in the U.S. It has everything you need to make a great city: history, culture, friendly people, beautiful weather, and amazing food. If you haven’t been, you should. Trust me.
Okay, enough about me, lets talk about the food. Today I decided to share with you one of my favorite cauliflower recipes. Even though I have recently become obsessed with how versatile cauliflower is and all the wonderful things you can make with it, I am still a fan of a side of perfectly cooked cauliflower. My favorite way to make cauliflower is to roast it. Roasted vegetables are the best! When roasted, the cauliflower becomes perfectly fork tender without getting too soggy. It also caramelizes, which give it a wonderful depth of flavor.
Give this recipe a try and I promise I will make you a roasted cauliflower convert as well!
Local Ingredient: Local Organic Garlic (purchased from a local farmers market)
Ingredients
1 head organic cauliflower
5 garlic cloves, diced
2 tbsp coconut or olive oil
1/2 - 1 tsp salt
1/4-1/2 tsp black pepper
Instructions
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