We all know cauliflower is good for us, but when we only ever see it steamed or as part of a stir-fry it's easy to believe making it actually taste good is impossible. Fear not, this step by step recipe will walk you through an incredibly easy, and mouth wateringly delicious cauliflower dish.
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Before you get going, make sure your oven is preheating to 350 degrees Fahrenheit.
Line your baking sheet with a piece of foil. Place your cauliflower, and tomato (stem side down) on top of the foil you just placed on your baking sheet. Make sure to put the tomato towards one end of the baking sheet (this will make sense later). Slice the top off of your bulb of garlic so you can see most of the cloves inside and wrap in foil, then place on your baking sheet.
Roast in a 350F degree oven for 45-minutes.
Set the bulb of roasted garlic aside for a moment.
Use the aluminum foil as a funnel to add your now roasted cauliflower and tomato to the blender, tomato first. If you do this so the tomato falls in first, you'll be making sure you get the needed moisture in your blend where it will be most beneficial and make your life much easier. Add the butter, salt, black pepper, and red pepper flakes to the blender.
Remove your bulb of garlic from the foil and, using a bench scraper or the flat side of a large knife, press out all of the roasted garlic against a cutting board. Discard the, now empty, garlic husk. Use the bench scraper to scoop up the garlic and add to your blender.
Blend all of the ingredients until you get a smooth and consistent texture, about 1 minute. Taste your blended ingredients, and if the flavors feel dull, add another 1-2 pinches of salt and blend for another 10 seconds.
Serve this in a nice bowl (ramekins are cheap and always make your food look better) and enjoy the fact that you will now crave cauliflower on a daily basis. Goes well with chicken, beef, and pasta.
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