Garlic butter and Parmesan cheese coat tender cauliflower florets in this melt-in-your-mouth side dish.
The vegetable broth deepens the rich flavors, while thyme and oregano come in with fresh, herby notes.
Crushed red pepper adds a subtle heat to finish this dish off.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Keep reading for our expert tips, including how to swap the fresh herbs for dried.
Bake, flipping the cauliflower once, until browned in spots and slightly tender, about 20 minutes.
Whisk 12 cup broth, chopped garlic and the remaining 2 tablespoons butter together in a small bowl.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Carefully stir the broth mixture into the pan with the cauliflower.
Bake until the mixture is reduced by half, about 10 minutes.
Stir in 2 tablespoons Parmesan.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Sprinkle the cauliflower with 1 teaspoon thyme, 12 teaspoon oregano and 14 teaspoon crushed red pepper.
Yes, you’re able to overcook cauliflower, and youll know it.
Overcooked cauliflower has a strong odor and yellowish color due to released sulfur compounds.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
If you follow our recipe carefully, it should be cooked perfectly.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
