Garlic Roasted Cauliflower
- 1 head garlic, cloves separated but not peeled
- 1 large head of cauliflower trimmed and cut into large florets
- 4 1/2 tbs olive oil
- 2 1/2 tsp salt
- 1 tsp pepper
- 1/4 cup finely chopped parsley
- 3 tbs pine nuts toasted
- 2 tbs fresh lemon juice
Heat oven to 450. Bring a small pot of water to a boil and add garlic. Boil for 15 seconds; drain and peel. Cut the larger cloves in half lengthwise.
On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tbs oil, 2 tsp salt and the pepper. Spread in a single layer and roast, stirring twice until the cauliflower is tender and the garlic is lightly browned-20-25 min.
Transfer the cauliflower to a large bowl with the garlic and any juices. Add the remaining oil, parsley, pine nuts and lemon juice.
Sprinkle with 1/2 tsp salt, toss well and serve.