Garlic-Roasted Cauliflower

Can't wait to try this recipe for garlic-roasted cauliflower!

milkandmode:

Garlic-Roasted Cauliflower

Adapted from How Easy Is That?, by Ina Garten

Ingredients:

1 head of garlic, cloves separated but not peeled

1 large head of cauliflower, trimmed, cut into large florets (See cooks' notes)

4 1/2 tablespoons good olive oil, divided use

Kosher salt and freshly ground black pepper

1/4 cup minced fresh parsley

3 tablespoons pine nuts, toasted (See cook's notes)

2 tablespoons freshly squeezed lemon juice

Directions:

Preheat 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.

On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned.

Scrape the cauliflower into a large bowl with garlic and pan juices. Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with a little pinch of salt to taste, toss and serve hot or warm.

Cook's notes: If you can't find a large head of cauliflower, buy two small ones. To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about six to 10 minutes).