Garlic Roast Cauliflower

Here is a great recipe my sister shared with me that she adapted from Ladies Home Journal.  I was dying to try it…and let me tell you…it is now my FAVORITE way to eat cauliflower!  Warning…if you are serving a crowd, you may just want to double this recipe right off the bat!  (You will find that it’s quite tempting to snitch right off the pan)  I also have prepared this recipe and used the leftovers along with little chicken stock  (1 cup for every 1.5 cups of cauliflower) in my food processor to produce a tasty and light alternative for a cream soup!

Garlic Roast Cauliflower

1 head garlic, cloves separated but not peeled
1 large head cauliflower, trimmed and cut into large florets
4 1/2 tbsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
1/4 cup finely chopped flat-leaf parsley
3 tbsp pine nuts, toasted
2 tbsp fresh lemon juice

1. Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel. Cut the largest cloves in half lengthwise.
2. On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tbsp olive oil, 1 tsp salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
3. Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tbsp olive oil, parsley, pine nuts, and lemon juice. Taste and season with additional salt and pepper, if needed.  Toss well and serve hot or warm. Serves 6.

3 thoughts on “Garlic Roast Cauliflower”

  1. I made this last night and it was FANTASTIC–we all thought it was wonderful, even right off the pan. I may just do it that way next time and skip the pine nuts and lemon juice (although that was great, too)! I’ll never look at cauliflower the same way again. 🙂

  2. this looks amazing! i love cauliflower and LOVE garlic. im gonna have to make this this weekend 🙂 havent seen you in awhile! hope you’re staying warm.

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