Ingredients
5-6 Cloves of garlic roughly chopped
1/3 Yellow onion diced (red onion for a sweeter caramelized flavor)
2 Tsp dried parsley
4 Tbsp olive oil
4 Pinches sea salt
Pepper
1- Head of cauliflower chopped up
4-6 Sliced hot cherry peppers diced up
1 Tsp hot cherry pepper juice
Directions
Preheat oven to 375. Combine all ingredients excluding hot peppers. Taste for flavor once it's all combined. I add more garlic, pepper, or more salt at this stage. Cover and bake for 20 minutes, remove from oven and toss in peppers and juice. Cook another 10 minutes until it reaches your desired doneness. (I like it al dente, my husband likes it soft). Normally I don't pull it until the onions are soft and caramelized. I marinated mine for 2 hours prior and I think it gave it more flavor. I think this could also be marinated over night and thrown in the oven the next day.
I used to make this adding the peppers at the start of cook time. I realized it added too much heat and took away from all of the other flavors. I now add it in at the end of cooking. I find the peppers stay sweeter, and you can still distinguish the onions and garlic from the overwhelming heat.
