Recipe: Garlic-Roasted Cauliflower

from "Barefoot Contessa - How Easy is That?"


Serves 6


Ingredients:

1 whole head of garlic, cloves separated but not peeled
1 large or 2 small heads of cauliflower, trimmed and cut into large florets
4 1/2 tbsp good olive oil, divided
kosher salt and freshly ground black pepper
1/4 c minced fresh parsley
3 tbsp pine nuts, toasted
2 tbsp freshly squeezed lemon juice


Directions:

1. Preheat the oven to 450 degrees.
2. Bring 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.
3. On a sheet pan, toss the cauliflower with the garlic, 3 tbsp of the olive oil, 2 tsp of salt and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
4. Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tbsp olive oil, the parsley, pine nuts and lemon juice. Sprinkle with another 1/2 tsp salt, toss well and serve hot or warm.