Roast Cauliflower Recipe with Bacon and Garlic

A simple and delicious roast cauliflower recipe featuring bacon and garlicky goodness. A super side dish!

Why This Roast Cauliflower Recipe Is So Good

Sprinkled with crispy bacon and garlic.

A super easy side dish.

Great for serving a big crowd – double the batch

Ingredients

Cauliflower

Garlic cloves

Bacon

Olive

Salt and pepper

How To Make This Roast Cauliflower Recipe – Step By Step

Preheat oven to 375F. On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil.

Roast for 20-25 minutes until bacon is crisp and cauliflower is cooked through.

Season with the roasted cauliflower with salt and pepper to taste.

Great Side Dish For A Big Crowd

When a recipe calls for bacon, I instinctively double the amount to cook, because in our household, just-cooked bacon sitting on the counter (even those waiting to be incorporated into a yet unfinished dish) is fair game to steal. Even I can’t resist the urge to take a little nibble here and there, and pretty soon there’s no more bacon for the meal.

Cooking an extra batch solves the problem, doubles the delight and allows me to finish the dish properly. The unfortunate consequence is, of course the extra calories consumed, though I think some of you would reason that nibbles and crumbs don’t really count.

A Delicious And Simple Side Dish

This recipe for Roasted Cauliflower with Bacon and Garlic is so simple that I even hesitate to write out a recipe. Toss cauliflower florets with olive oil, bacon and garlic. Roast for 20 minutes at 375F and then season with salt.

The bacon crisps the same time as the cauliflower cooks and the garlic get a nice toasting as well – easy!

Cheesy Roast Cauliflower

If you want, you can even finish the roasted cauliflower off with a good snowfall of freshly grated parmesan cheese or even put some blue cheese in top of the cauliflower while it bakes,

But I think it’s perfect as it is!

Top Tips For This Roast Cauliflower Recipe

The smaller you cut the cauliflower, the faster this cooks.

The oven temp needs to be high enough to get crispy, golden edges. Not so high that the olive oil burns, which both smells and tastes bad – 375 is good.

Don’t stop too soon, or you’ll miss out on some of that caramelization that I keep talking about. Roast until the florets are deeply golden on the undersides, with some brown spots on top.

Flip over all the pieces halfway through baking, so each side gets a chance to caramelize.

Want More Ideas?

Have you tried this Roast Cauliflower with Bacon and Garlic? Feel free to leave a star rating and I’d love to hear from you in the comments below!