- 4 large Shallotshalved lengthwise
- 3 tablespoons Olive oil
- Kosher salt
- Ground black pepper
- 4 tablespoons Unsalted butterat room temperature
- 1 teaspoon minced Garlic
- 1/2 teaspoon freshly squeezed Lemon juice
- 1 large Cauliflowercut into large florets
Roasted garlic cauliflower is so tasty, easy to make, and takes only 30 minutes or less. Roasted cauliflowers are vegan, paleo, and keto-friendly, loaded with antioxidants, fiber, and aid digestion. It is perfect as a low calories dish and meal replacement for weight loss purposes.
Grilled Korean Cauliflower
by Joshua Bousel @ flickr
Preheat the oven to 450°F.and line a small baking dish with aluminum foil.
Place the shallots in the prepared baking dish and add 1 tablespoon of olive oil on top. Season with kosher salt and pepper. Roast for 10-15 minutes until they are soft and caramelized while turning them if necessary. Set the shallots aside to cool.
When the cauliflowers are cool enough, chop the roasted shallots finely and transfer them to a small bowl. Mix butter, garlic, lemon juice, kosher salt, pepper until well combined. Set the shallot - garlic butter aside while you grill the cauliflower.
Preheat a grill to medium.
Drizzle the remaining 2 tablespoons of olive oil on the cauliflower and place the florets on the grill.
Cover the grill, reduce the heat to medium-low, and cook for 10 minutes until the florets are golden on the bottom edges. Continue cooking and turning them frequently until the edges are brown and crisp-tender.
Transfer the cauliflower to a large bowl, and add the shallot- garlic butter. Toss to combine.
Finally, season to taste with kosher salt and pepper, and serve either hot or warm.
Enjoy your meal!