Roasted Cauliflower with Garlic and Herbs

Serves four as a side dish

• one small head of cauliflower
• 1/4 cup extra virgin olive oil
• 1 large clove of garlic, finely minced
• 1 teaspoon dried Italian herbs mix
• Kosher salt and fresh ground pepper, to taste

Directions

Preheat the oven to 375 degrees F. Prepare the cauliflower by removing the leaves from the base and carefully cutting out the core. Set aside. Heat the oil in a small pan over medium heat, until hot. Add the garlic and cook for about one minute, until the garlic aroma is released. Remove the pan from the heat and stir in the dried herbs. Set aside to cool.

Place the head of cauliflower into a heavy Dutch oven with a lid. When the oil mixture is cool enough for you to handle, pour it over the head of cauliflower massaging it in with your hands. Make sure the mixture covers the entire head, including the underside. Season with salt and pepper.

Set the Dutch oven on the middle rack of your oven, uncovered. Roast for 30 minutes, until the cauliflower is beginning to brown. Cover the pan and continue roasting. After 20 minutes check to see if the cauliflower is done by inserting a knife. If the knife inserts easily the cauliflower is ready.

Place the head of cauliflower on your serving dish and pour any oil from the roasting pan over it. Let it sit for about five minutes before serving.