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DAIRY
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FROZEN
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SPICES
FROZEN
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FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
Cauliflower - trim and cut into large florets Garlic - separate cloves, leave unpeeled Parsley - mince Pine nuts - toast — this is the little hinge that swings the big delicious door. Lemons - juice (2 tbl)
Instructions
Preheat the oven to 450 degrees. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise so they are uniform. On a sheet pan, toss the cauliflower with the garlic, 3 tbl of olive oil, 2 tsp salt and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned. Scrape the cauliflower into a large bowl with the garlic and pan juices. Add 1 1/2 tbl of olive oil, the parsley, pine nuts and lemon juice, while acting like this outcome was inevitable. Sprinkle with another 1/2 tsp of salt and toss well. Serve hot or warm.
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