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I bought two heads of cauliflower a couple of weeks ago and never used the second one. They hold surprisingly well in the fridge and I was able to rescue this head before it ruined. I have prepared many salads with cauliflower but I was feeling a little over the mayo coated flavor. Instead I am getting more into roasting vegetables. Zucchini. Mushrooms. Onions. Carrots. The cauliflower roasted just as well as the previously mentioned veggies. The citrus and parsley make the flavor of this dish so fresh and appealing. It does with just about anything, especially grilled meat.


Oven Roasted Garlic Cauliflower

  • 1 whole head garlic, cloves separated and peeled
  • 1 large head cauliflower, trimmed and cut into large florets
  • 3 tbsp olive oil, divided
  • 1 tsp salt
  • 1 tsp freshly-ground black pepper
  • 1/4 cup minced fresh parsley
  • 3 tbsp pine nuts, toasted
  • 2 tbsp freshly-squeezed lemon juice
  • Salt and pepper to taste

Preheat the oven to 450 degrees. In a large bowl, toss the cauliflower and garlic in two tablespoon of olive oil, two teaspoon of salt, and one teaspoon of pepper.  Spread out onto a baking sheet and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned. Scrape the roasted cauliflower back into the empty mixing bowl, along with the garlic and any pan juices.  Toss well with remaining tablespoon of oil, parsley, pine nuts, and lemon juice.  Salt and pepper to taste. Serves 4.