Garlic-Roasted Cauliflower
How Easy Is That? (p. 173)
Ingredients
5 items
- Head of cauliflower 1
- Garlic 1 head
- Parsley 1/4 cup
- Lemon 1 (2 tbl)
- Pine nuts 3 tbl
Prep
Before you start
- 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)
Method
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.