Asiago Roasted Garlic & Cauliflower Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Prepare cauliflower

Trim the cauliflower into bite-sized florets so the total is about 1.5 lbs. Spread the florets in a single layer on the prepared baking sheet, leaving space for the garlic head.

Season and add garlic

Drizzle 3 tablespoons olive oil evenly over the cauliflower. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika (if using). Toss the florets on the sheet to coat. Place the whole head of garlic, top trimmed by about 1/4 inch to expose the cloves, drizzle with a little oil, and set beside the cauliflower on the baking sheet.

Roast

Roast in the preheated oven for 25–30 minutes, stirring or shaking the pan once halfway through, until florets are golden brown at the edges and fork-tender. The garlic should be soft and caramelized (about 25–30 minutes). If cauliflower is done before garlic, remove cauliflower and return garlic for a few minutes longer.

Cool and squeeze garlic

Remove baking sheet from oven and let cool 5 minutes. When safe to handle, squeeze the roasted garlic cloves from their skins into a small bowl and mash with the back of a spoon until smooth.

Combine cheeses and aromatics

In a large mixing bowl, combine 1 cup freshly grated Asiago and 1/4 cup freshly grated Parmesan. Add the mashed roasted garlic, 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley and 1/4 teaspoon red pepper flakes. Stir to form a loose cheesy mixture.

Toss cauliflower with cheese

Add the hot roasted cauliflower to the bowl with the cheese mixture. Toss gently but thoroughly so the heat melts the cheeses and coats the florets. The residual heat will soften the mixture into a creamy coating; if needed, return the tossed cauliflower to the warm baking sheet and place in the oven for 3–5 minutes to encourage melting (watch closely to avoid burning).

Finish and adjust seasoning

Taste and adjust seasoning with additional salt and pepper if needed. Drizzle 1 teaspoon extra olive oil over the cauliflower for shine, and sprinkle the remaining 1 tablespoon chopped parsley on top.

Transfer the Asiago roasted garlic cauliflower to a serving platter. Sprinkle 2 tablespoons toasted pine nuts or chopped almonds over the top for crunch. Serve warm as a side dish or a vegetarian main with an extra lemon wedge on the side.