Categories: Vegetable
Ingredients
- 1 whole head of garlic, cloves separated but not peeled
- 1 large head of cauliflower, trimmed and cut into large florets
- 4 1/2 T good olive oil, divided
- Kosher salt and pepper
- 1/4 cup minced fresh parsley
- 3 T. pine nuts, toasted
- 2 T. 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 the garlic, 3 T. of the olive oil, 2 tsp. salt, and 1 tsp. pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
-
Scrape the cauliflower inot a large bowl with the garlic and pan juices. Add the remaining 1 1/2 . olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 tsp. of salt, toss well, and serve hot or warm.