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Garlic Roasted Cauliflower

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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!

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Garlic Roasted Cauliflower

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  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2-4 servings 1x


You will love this delicious garlic roasted cauliflower recipe!


  • 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


  1. 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.
  2. 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.
  3. 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!

Recipe adapted from Ina Garten

Ali’s Tip:

To kick this up an extra notch, serve it with some freshly grated Parmesan. Delish!

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14 comments on “Garlic Roasted Cauliflower”

  1. Your recipe looks delicious. i have learned to love cauliflower and appreciate good recipes to make it delicious!

  2. I love roasted cauliflower. I served some seasoned with garam masala to guests last night. Though they were initially dubious, they loved it! I’m keen to try a version with pine nuts and garlic.

  3. I love cauliflower! This looks like a spectacular recipe.

  4. Just tried this tonight and it was amazing! Substituted toasted cashews for toasted pine nuts since grocery store was out of pine nuts, and it still turned out well.

  5. This looks great! I’ll have to pick up some cauliflower and give it a try!

  6. Bet this was wonderful. How could you go wrong with all that garlic roasting up alongside the cauli?

  7. I have seen this recipe on another blog too!

  8. Tried this when everything got past me and we needed dinner. Had a head of cauliflower that missed Thanksgiving so gave this a “meatless Monday” go. Fantastic! By all means, add the lemon juice, ok if you skip the parsley. I used red pepper flakes in addition to the black pepper. It was EXCELLENT.