78. Garlic roasted cauliflower
Roasted cauliflower
(Serves 6)
(Serves 6)
INGREDIENTS:
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
2 Tbsp extra virgin olive oil, divided
1 tsp kosher salt
freshly ground black pepper, to taste
1/4 cup finely-chopped flat-leaf parsley
1/4 cup pine nuts, toasted
2 Tbsp freshly-squeezed lemon juice
METHOD:
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.
1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
2 Tbsp extra virgin olive oil, divided
1 tsp kosher salt
freshly ground black pepper, to taste
1/4 cup finely-chopped flat-leaf parsley
1/4 cup pine nuts, toasted
2 Tbsp freshly-squeezed lemon juice
METHOD:
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.
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