I’m going to tell you something you’re probably not going to believe. Until last night, I’d never eaten cauliflower before in my life. Dead serious. I grew up in a “if you don’t like the look of it, you don’t have to try it” household.
After going primal, I started trying a lot of things I’d never eaten before – mainly to try and switch things up a bit. And last night, I finally gave cauliflower a whirl. And I really liked it.
Primal Garlic Cauliflower
- One head of cauliflower
- 3 tbsp good quality virgin olive oil
- 2 heaping tablespoons of garlic – minced
- Kosher Salt (or Sea Salt) to taste
- Freshly ground black pepper to taste
- 2 tbsp fresh or freeze dried parsley
Preheat the oven to 450 degrees.
Break all the cauliflower florets off the head and set aside. In a ziploc bag, add the olive oil and garlic. Close the top and mix it (shaking and pressing with your fingers on the outside of the bag) until blended well.
Add the cauliflower into the bag and coat well (I did this by both shaking and rubbing the cauliflower in the bag for about five minutes). The cauliflower should essentially go from white to yellow once it’s completely coated.
Remove the cauliflower from the bag and place it in a baking dish that is lightly coated with olive oil (I do this with my olive oil sprayer). Salt and pepper to taste.
Place the dish in the oven and set your timer for 20 minutes, being sure to stir the cauliflower halfway through at the ten minute mark. Then open the oven, add your parsley to the top of the cauliflower and bake for another 5 minutes.
Remove from the oven and serve.
Simple, but awesome.