Here is a great recipe my sister shared with me that she adaptedÂ from Ladies Home Journal.Â I was dying to try it…and let me tell you…it is now my FAVORITE way to eat cauliflower!Â Warning…if you are serving a crowd, you may just want to double this recipe right off the bat!Â (You will find that it’s quite tempting to snitch right off the pan)Â I also have prepared this recipe and used the leftoversÂ along withÂ little chicken stockÂ (1 cup for every 1.5 cups of cauliflower)Â 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
1Â 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,Â 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 1Â 1/2 tbsp olive oil, parsley, pine nuts, and lemon juice.Â Taste and season with additional salt and pepper, if needed.Â Toss well and serve hot or warm. Serves 6.