Wednesday, June 29, 2011

Garlic Roasted Cauliflower

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

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.