Vegetarian > Roasted Vegetables > Roasted Cauliflower

Roasted Chal with Garlic and Herbs Recipe

Ingredients with Measurements:
- 1 large chal (or cauliflower), cut into florets
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste

Special equipment needed:
- Baking sheet
- Parchment paper

Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the chal florets with minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper.
4. Spread the seasoned chal florets in a single layer on the prepared baking sheet.
5. Roast the chal in the preheated oven for 25-30 minutes, or until tender and golden brown.
6. Remove from the oven and serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- 400°F (200°C)
Serving size:
- 4 servings

Nutritional information:
- Calories: 110
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g

Substitutions for ingredients:
- Fresh herbs can be used instead of dried herbs.
- Other vegetables, such as broccoli or Brussels sprouts, can be used instead of chal.

Variations:
- Add grated Parmesan cheese to the roasted chal for extra flavor.
- Drizzle balsamic vinegar over the roasted chal before serving.

Tips and tricks:
- Make sure to cut the chal florets into similar sizes for even roasting.
- Don't overcrowd the baking sheet, as this can cause the chal to steam instead of roast.
- Use a spatula to flip the chal halfway through cooking for even browning.

Storage instructions:
- Store leftover roasted chal in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the roasted chal in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the roasted chal in a large bowl or on a platter.
- Garnish with fresh herbs, such as parsley or chives.

Pairings:
- Roasted chal pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve the roasted chal with a side of rice or quinoa.

Troubleshooting advice:
- If the chal is not browning evenly, rotate the baking sheet halfway through cooking.

Food safety advice:
- Make sure to wash the chal thoroughly before cutting and cooking.

Food history:
- Chal is a member of the cruciferous vegetable family and is native to the Mediterranean region.

Flavor profiles:
- Roasted chal has a nutty, slightly sweet flavor with a crispy texture.

Serving suggestions:
- Serve the roasted chal as a side dish or as a vegetarian main course.

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Taste: Savory, Garlicky, Herbal, Earthy, Tangy