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Garlic Roasted Cauliflower


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  • 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



Step 1

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.


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