Olive and Garlic Cauliflower
- 2 cauliflowers
- 6-12 chopped cloves of garlic
- 1/2 cup olive oil (or butter) & more for roasting
- 1/2 cup roughly chopped kalamata olives
- Salt & Pepper
- Turn your oven on to 450 degrees. Don't wait for it to finish preheating.
- Break the cauliflower heads into bite-sized florets.
- Toss the cauliflower with salt, pepper, and some oil (or bacon fat).
- Spread 1/3 of the cauliflower onto a baking sheet and pop that baking sheet in the oven.
- While the first batch of cauliflower cooks, mix the olive, 1/2 cup oil (or butter), and chopped garlic in a microwaveable dish (like a coffee mug). Microwave the oil mixture for 15-60 seconds depending on the power of your microwave. You want the garlic lightly cooked not golden or crunchy.
- Check on the cauliflower after 10 minutes. You want the spots touching the pan to be medium to dark brown. If it's not done yet, check every 5 minutes.
- Spread 1/2 of the remaining cauliflower onto a baking sheet and pop that baking sheet in the oven. Check on the cauliflower after 10 minutes. If it's not done yet, check every 5 minutes.
- Spread the remaining cauliflower onto a baking sheet and pop that baking sheet in the oven. Check on the cauliflower after 10 minutes. If it's not done yet, check every 5 minutes.
- Once all the cauliflower is cooked, stir the garlic oil into the cauliflower and serve.