Skip to content
recipesvibrant

Roasted Cauliflower & 16 Roasted Cloves of Garlic

I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families. Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish. For Halloween check out Recipe #396674 version of my recipe.

5.0 · 377 reviewsRecipe card by Rita1652Editorial by recipesvibrant · Updated October 14, 2026
VegetableLow ProteinVeganLow CholesterolThanksgivingSweet
Roasted Cauliflower & 16 Roasted Cloves of Garlic

Total time

40 min

Servings

6

Calories

126.9

Category

Cauliflower

Elevate your vegetable game with this roasted cauliflower and 16 cloves of garlic recipe. Perfectly caramelized, tender, and infused with the deep, mellow sweetness of slow-roasted garlic, this dish is a low-protein, vegan masterpiece that works just as well for a simple weeknight dinner as it does for a sophisticated Thanksgiving side dish. Ready in under 40 minutes, it's the ultimate easy, heart-healthy side that packs a serious flavor punch without the cholesterol.

Ingredients

Makes 6 servings

  • 1 cauliflower
  • 16 garlic cloves
  • 1 -2 fresh rosemary
  • 1 salt
  • 1/4 - 1/2 black pepper
  • 1/4 olive oil
  • olive oil

Method

  1. Mix oil, rosemary, salt, pepper and garlic together.

  2. Toss in cauliflower and place in a large casserole dish in one layer.

  3. Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.

Cook's notes

  • Cut the cauliflower florets into uniform sizes to ensure they roast evenly at the same speed.
  • Don't peel the garlic cloves before roasting; leaving the skins on prevents them from burning and keeps the inside buttery-soft.
  • Toss the cauliflower in olive oil only after you've arranged it on the baking sheet to ensure even coverage without a mess.
  • For extra flavor, finish with a squeeze of fresh lemon juice or a sprinkle of fresh parsley after removing from the oven.

Easy swaps

  • Use avocado oil or grapeseed oil if you prefer a higher smoke point for high-heat roasting.
  • Add a pinch of red pepper flakes or smoked paprika to the seasoning mix for a touch of heat or smokiness.
  • For a nutrient boost, sprinkle with toasted pine nuts or pumpkin seeds before serving for added texture.
  • If you are short on time, you can use pre-peeled garlic, but be sure to watch the oven closely as they will brown faster than unpeeled cloves.

Frequently asked

Why use 16 cloves of garlic?

When roasted in their skins, garlic cloves become sweet, creamy, and mild. Using 16 cloves ensures every bite of cauliflower can be paired with a savory, buttery piece of roasted garlic.

Is this recipe gluten-free?

Yes, this roasted cauliflower and garlic recipe is naturally gluten-free, vegan, and low in protein.

Can I make this ahead of time?

You can prep the cauliflower florets and peel the garlic in advance, but it is best roasted fresh to ensure the cauliflower remains tender-crisp rather than soggy.

You might also like

More Cauliflower →