Roasting fresh cauliflower along with fresh garlic and good olive oil will turn this boring vegetable into a colorful and richly flavored dish. And it couldn’t be easier.
The recipe comes from the Barefoot Contessa How Easy Is That? cookbook by Ina Garten.
I substituted toasted almonds for the pine nuts, but either one would work equally well. Your choice. Here’s the recipe as Ina intended it. You’ll never think cauliflower is boring again.
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 and ½ tablespoons good olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup minced fresh parsley
3 tablespoons pine nuts, toasted (or slivered, blanched almonds, toasted)
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 450 degrees.
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 1 and ½ tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another ½ teaspoon salt, toss well, and serve hot or warm.
Note: To toast pine nuts, place them in a dry saute pan and cook over low heat for 10 minutes, tossing often, until lightly browned.
If toasting slivered blanched almonds place them on the same pan the cauliflower was roasted in without washing the pan. Lower the oven to 350 degrees and roast them until browned, shaking pan occasionally for about 5-7 minutes.