Thursday, December 23, 2010

garlic-roasted cauliflower

I ABSOLUTELY LOVE this recipe!
It makes a perfect side dish or a light vegetarian meal all by itself.

1 whole head of garlic, cloves peeled (cut largest cloves in half)
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 tbsp. olive oil
Kosher salt and black pepper
1/4 cup minced fresh parsley
3 tbsp. pine nuts, toasted
2 tbsp. freshly squeezed lemon juice

1. Preheat the oven to 450 degrees F.
2. On a sheet pan, toss the cauliflower with the garlic, 3 tbsp. of the olive oil, 1 tsp. salt, and 1/2 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.
3. Scape the cauliflower in a large bowl with the garlic and pan juices. Add 1 tbsp. olive oil, parsley, pine nuts, and lemon juice. Season to taste. Toss well and serve hot or warm.

*Adapted from Ina Garten

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