Cauliflower with black garlic and sherry from Food52

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Notes about this recipe

  • Rutabaga on March 21, 2017

    This is good - after all, roasted cauliflower is, in my opinion, always a good thing - but I didn't find the black garlic added much. This could be because I only had three cloves of black garlic instead of five. There was a gentle, earthy sweetness in the background, although it was overshadowed somewhat by the salty, crispy prosciutto bits I used in place of the pancetta.

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