Roasted Chinese Cauliflower
This is sometimes called Taiwanese cauliflower in Asian markets. It's really easy to cook and in my opinion a better option for roasting than regular cauliflower. It's a little sweeter and more tender.
Ingredients
- ½ large head Chinese cauliflower (about 1 ½ pounds)
- 3 tablespoons oil
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Starting from the base of the cauliflower, use your hands or a pairing knife to break the cauliflower into small florets about ½ inch thick.
- To a large bowl, add the cauliflower, oil, minced garlic, salt, and black pepper.
- Gently toss together then spread on a baking sheet. Try to leave a little bit of space between each piece of cauliflower so steam can escape. Bake at 425°F for 18-20 minutes until the tips are crispy and charred.