1whole head of garliccloves separated but not peeled
1large head of cauliflowertrimmed and cut into large florets
4 ½Tbspgood olive oildivided
Kosher salt and freshly ground black pepper
¼cupminced fresh parsley
3Tbsppine nutstoasted
2Tbspfreshly 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