Buttery Roasted Cauliflower with Toasted Garlic

I was standing in the produce aisle of my favorite grocery store today, pondering the fruits and vegetables. I was there for a while, so the produce manager walked up and said, "What are you looking for?" I answered, "Inspiration". He laughed and walked away.

And then I saw it!!! The purple cauliflower - and a recipe was born... Buttery cauliflower with hints of toasted garlic, salt and pepper. So easy, but so divine.

Oh, and I chose purple cauliflower, but any color works!

Buttery Roasted Cauliflower with Toasted Garlic

1 head cauliflower, cut into florets
1 tablespoon butter
2 cloves garlic, minced
Salt and freshly ground black pepper

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Bring a large pot of water to a boil. Add the cauliflower florets and return to a boil. Cook for 2 minutes. Drain.
Melt the butter in the same pot over low heat. When the butter is bubbly, add the garlic and cook for 1 minute, until the garlic is golden brown and toasted. Add the cauliflower and toss to coat.
Transfer the cauliflower to the prepared baking sheet, in a single layer, and season with salt and pepper.

Roast  for 10 to 15 minutes, until the florets just start to turn golden brown. Look how much deeper the purple color gets! Gorgeous!

Serves 4