CAULIFLOWER AND AIOLI
Can be either an appetizer or vegetable side dish--the number of servings varies depending on which. Adjust the amount of garlic to your taste. Make aioli just before serving; discard any left-over sauce, it will not keep.
Provided by echo echo
Categories Cauliflower
Time 12m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Steam the cauliflower al dente.
- Whisk the garlic into the egg yolks.
- Whisk in the oil very gradually.
- Put the aioli (garlic-egg yolk sauce) into a small bowl standing on a flat plate.
- Arrange florets around bowl.
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Estiven Ortez
[email protected]The aioli was a bit too garlicky for my taste, but the roasted cauliflower was delicious.
Walt Odum
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit.
no1 Hamza king
[email protected]I'm not a big fan of aioli, but I loved the roasted cauliflower. I'll definitely be making this again.
Yousaf Raza
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Nelly Vlataki
[email protected]I followed the recipe exactly, but my cauliflower didn't come out as crispy as I would have liked. Not sure what went wrong.
Md allauddin Maih
[email protected]This is my new go-to recipe for roasted cauliflower. It's so simple, yet so flavorful.
Lisah Mukunku
[email protected]Not a fan of cauliflower, but this recipe changed my mind. The aioli was also delicious.
Dimitrije Trebjesanin
[email protected]The cauliflower was a bit bland. I think I'll add some more spices next time.
Bashir Ash
[email protected]Easy to follow recipe. Turned out great!
Pjeter Ndreca
[email protected]I tried this recipe last night and it was a hit! The cauliflower was roasted to perfection and the aioli was creamy and flavorful. I served it with a side of roasted potatoes and it was a delicious and satisfying meal. I'll definitely be making this
Niyongabo Dirisa
[email protected]This dish was an absolute delight! The cauliflower was perfectly roasted, with a crispy exterior and a tender, flavorful interior. The aioli was also divine, with a rich, creamy texture and a perfect balance of garlic and lemon. I served it with a si