Source: Garlic-Roasted Cauliflower, Barefoot Contessa How Easy Is That?
1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 ½ tablespoons good olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup minced fresh parsley
3 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 450 degrees 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 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon 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 1½ tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another ½ teaspoon of salt, toss well, and serve hot or warm.