My family is not a huge fan of cauliflower. We keep getting it from the food co-op, and I am not one to let food go to waste. So I keep trying it in different recipes, determined to find a way to eat this vegetable. Recently, I found this recipe labeled “a delicious recipe that even cauliflower “skeptics” will love”. It was right on.
The recipe calls for lots of garlic and a lot of lemon, and we ate it all (including the cauliflower, which we tend to politely leave on our plates).
Garlic Roasted Cauliflower
(from gimme some oven)
- 1 head of cauliflower, cut into small florets (if it is a small head, scale back on ingredients)
- 1 head of garlic, cloves separated & unpeeled
- 2 Tbsp. extra virgin olive oil, divided
- 1 tsp. kosher salt (I’d do more like 3/4 tsp)
- freshly ground black pepper, to taste
- 1/4 cup finely-chopped flat-leaf parsley
- 1/4 cup pine nuts, toasted (I didn’t have any, so I omitted this)
- 2 Tbsp. freshly-squeezed lemon juice (I’d do more like 1 Tbsp)
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 the skins off. Cut the largest cloves in half lengthwise.
On a rimmed baking sheet, toss the cauliflower with the garlic, 1 1/2 Tbsp. olive oil, 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.
Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1/2 Tbsp. olive oil, parsley, pine nuts, and lemon juice. Toss well and serve hot or warm. Serves 6.