Garlic-Roasted Cauliflower

We like to think of cauliflower as a versatile, guilt-free cravings-buster. It works well as a substitute for pasta in “mac-n-cheese.” We’ve seen recipes for cauliflower “fried rice” that look good enough to try sometime when we feel like Chinese food, but don’t want all the calories. One of our vegan cookbooks even has a recipe for cauliflower “meatballs.” (A little skeptical about that one). I’m not about to tell you that cauliflower will satisfy a craving for a juicy ribeye or tender filet mignon, but these cauliflower steaks are a hearty and delicious option for a vegetarian dinner. As much as we love our roasted potatoes, this recipe for garlic-roasted cauliflower is a great alternative with less calories and carbs but similar roast-y flavor and texture. Even better, the cauliflower cooks in about half the time as the potatoes and does not require parboiling. Win, win! Now if only someone could please come up with a way to make cauliflower taste like fried chicken, we would be forever grateful.

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