This post may contain affiliate links. Please read our disclosure policy.
I have a confession to make. I think cauliflower hardly ever made it into my grocery list. Let me think ? probably not more than 5 for the past 2.5 years ? I don’t hate cauliflower, but I’m not crazy about it. It’s not something that pops up in my mind “Hey…I want to eat cauliflower”
The reason why I bought the cauliflower because I was fixing it for Fiorina. lol! Well, I want her to get varieties and just because I don’t like it, doesn’t meant she doesn’t like it. She didn’t like it though haha! but that’s okay, I’m gonna try again. That was before I found this recipe 😉
With a big head of cauliflower in the fridge and not sure what to do with it, this recipe from Ina Garten’s Barefoot Contessa How Easy Is That ? cookbook was a lifesaver. This recipe is surprising in so many ways. Roasting the garlic in olive oil makes it delicious. The roasted cauliflower is then tossed with garlic, toasted pine nuts, parsley, and fresh lemon juice. You will never think of cauliflower as boring again. I don’t anymore 🙂
GARLIC-ROASTED CAULIFLOWER WITH PINE NUTS
Ingredients
- 1 whole head of garlic cloves separated but not peeled
- 1 large head of cauliflower trimmed and cut into large florets
- 4 ½ Tbsp good olive oil divided
- Kosher salt and freshly ground black pepper
- ¼ cup minced fresh parsley
- 3 Tbsp pine nuts toasted
- 2 Tbsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 450 F
- 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 Tbsp of olive oil, 2 tsp salt, and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned
- Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 Tbsp olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 tsp of salt, toss well, and serve hot or warm
