1 large head of cauliflower, outer leaves and bottom stem removed, leaving core intact
1 head of garlic, cut in half horizontally
3 T. + 1/2 t. extra virgin olive oil
1 T. fresh rosemary, chopped
1 t. white truffle oil
Coarse kosher salt
Fresh ground black pepper
2 T. freshly grated Parmesan cheese
1 T. flat leaf parsley, chopped
Preheat oven to 400°. Place garlic halves on a small piece of foil. Drizzle with 1/2 t. olive oil and a pinch of salt. Wrap loosely and place on middle rack of oven. Roast for 25 minutes.
Meanwhile, prepare cauliflower by vertically slicing 3/4-inch “steaks.” Place steaks in one layer on a large oiled sheet pan. Season with salt, pepper and chopped rosemary. Drizzle with 2 T. olive oil. Roast on top rack of oven for 20-25 minutes until soft and golden brown.
Remove roasted garlic from the oven. Garlic should be soft and lightly browned. Allow to cool for a few minutes before removing cloves from their skins.
When cauliflower is done, remove from oven. Drizzle with truffle oil.
Transfer cauliflower “steaks” to a platter. Sprinkle with Parmesan, chopped parsley and roasted garlic cloves. Finish with an extra drizzle of olive oil.
Willamette Valley Pinot Gris
Eddie’s Recipe Tip:
