garlic roasted cauliflower
I have to admit that I’ve never been a big fan of cauliflower. Love its beautiful “look”, but have never been the one to crave it, or graze on it at a party.
However, cauliflower happens to be in season right now, and I’m on a mission to expand my produce repertoire this summer. So I decided to give it a go by applying the solution that has worked for me with a few other vegetables — if in doubt, roast it!!
Low and behold, it was actually pretty good! For those of you who are already cauli-fans, I imagine you’d especially like this one. I followed the Barefoot Contessa’s recommendations and added in an entire head of roasted garlic, parsley, lemon juice and pine nuts — all of which I love — so it wasn’t a surprise that the dish ended up being full of great flavor. And of course, roasting the cauliflower definitely did kick it up a notch in my book. :)
Cheers to trying new things!
Garlic Roasted Cauliflower Recipe
(Adapted from Ina Garten)
- 1 head of cauliflower, cut into small florets
- 1 head of garlic, cloves separated & unpeeled
- 2 Tbsp. extra virgin olive oil, divided
- 1 tsp. kosher salt
- freshly ground black pepper, to taste
- 1/4 cup finely-chopped flat-leaf parsley
- 1/4 cup pine nuts, toasted
- 2 Tbsp. freshly-squeezed lemon juice
Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel the skins off. Cut the largest cloves in half lengthwise.
On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.
To kick this up an extra notch, serve it with some freshly grated Parmesan. Delish!