Garlic-Roasted Cauliflower

Oh, Ina Garten, how do you do it?  How do you make everything you touch taste so darn delicious?  I mean, it’s not like I was at your table, in “the barn” in the Hamptons.  I was at my little ol’ table in Arizona.  And still…this cauliflower was good.  So, so good.  

Garlic-Roasted Cauliflower

slightly adapted from Ina Garten, How Easy is That?

printer-friendly recipe

Ingredients:

1 whole head garlic, cloves separated but not peeled (I used pre-peeled cloves found in the refrigerates section of the produce department)

1 large head cauliflower, trimmed and cut and cut into large florets

3 TBSP olive oil, divided

1 tsp. salt 

1 tsp. freshly-ground black pepper

1/4 c. minced fresh parsley

3 TBSP pine nuts, toasted

2 TBSP freshly-squeezed lemon juice

more salt and black pepper, to taste

Directions:

1.  Preheat the oven to 450 degrees.  

2.  Bring a small pot of water to boil.  Add the garlic cloves (with peel).  Boil for 15 seconds, then peel and cut off any brown parts.

3.  In a large bowl, toss the cauliflower, two TBSP olive oil, two tsp. salt, and one tsp. pepper.  Spread out onto a baking sheet and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.  Reserve empty bowl.

4.  Scrape the roasted cauliflower back into the empty mixing bowl, along with the garlic and any pan juices.  Toss well with remaining TBSP oil, parsley, pine nuts, and lemon juice.  Salt and pepper, to taste. 

5.  Pour into a serving bowl, if desired.  Serve hot or warm.

one year ago: My dad’s favorite part of last year’s Twelve Treats of Christmas—hazelnut and dried cherry biscotti.

two years ago:  miniature pumpkin cheesecakes with cinnamon crust