I've always enjoyed the taste of cauliflower but I usually pass it over in favor of broccoli. On a trip to the farmer's market early last fall my beloved broccoli was looking a little less than stellar. Happily my favorite farmer encouraged me to try the cauliflower instead.
Garlic Roasted Cauliflower
recipe adapted from Gimme Some Oven originally adapted from Ina Garten
Garlic Roasted Cauliflower
recipe adapted from Gimme Some Oven originally adapted from Ina Garten
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
2 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt
Freshly ground black pepper, to taste
¼ cup finely-chopped flat-leaf parsley
2 tablespoons freshly-squeezed lemon juice
2 tablespoons grated Parmesan cheese
Heat oven to 450ºF. 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 ½ tablespoons 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 ½ tablespoon olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm.
