Wednesday, January 5, 2011

Garlic-Roasted Cauliflower

This cauliflower side dish threatens to steal the show from the main dish. Vegetables are always so much more flavorful when you roast them, and cauliflower is no different, especially when roasted with a head of garlic. The garlic imparts a complementary sweet flavor.

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.

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