Ingredients
1 head garlic, cloves separated but not peeled
1 large head cauliflower, trimmed and cut into large florets
4 ½ tablespoons olive oil
2 ½ teaspoons Kosher salt
1 teaspoon ground black pepper
¼ cup finely chopped flat-leaf parsley
3 tablespoons pine nuts, toasted
Zest of one lemon
2 tablespoons fresh lemon juice
Preparation
- Heat oven to 450° F.
- Bring a small pot of water to a boil and add garlic cloves. Boil for 15 seconds; drain and peel. Cut the largest cloves in half lengthwise.
- On a rimmed baking sheet lined with parchment paper, toss cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons salt, and black pepper. Spread evenly into a single layer and roast, stirring twice, until cauliflower is tender and brown and garlic is lightly browned, 35 to 40 minutes.
- Transfer cauliflower to a large bowl with garlic and pan juices. Add remaining 1 ½ tablespoons olive oil, parsley, pine nuts, lemon zest and lemon juice. Sprinkle with ½ teaspoon salt, toss well and serve hot or warm.
Yield: 4
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