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Garlic Roasted Cauliflower
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: The Parsley Thief
| 1 head | cauliflower, cut into small florets |
| 1 head | garlic, cloves separated & unpeeled |
| 1 teaspoon | kosher salt, or to taste |
| 1.5 tablespoons | Extra Virgin Olive Oil, divided |
| 1/2 teasppon | freshly ground black pepper, to taste |
| 1/4 cup | minced fresh parsley |
| 3 tablespoons | pine nuts |
| 1/2 tablespoon | freshly squeezed lemon juice |
Adapted from How Easy is That? by Barefoot Contessa
Directions:
1) Preheat the oven to 475 F.
2) Begin by toasting the pine nuts in a dry skillet over medium heat, until lightly golden {about 5 minutes}. Be careful! Nuts burn quickly. Set aside.
3) Peel garlic (Bring a small saucepan of water to a boil & add the garlic cloves. Boil for 15 seconds, drain & peel the skins off).
If the cloves are large, cut them in half.
4) Put the cauliflower in a bowl with the garlic, 1 tablespoon olive oil, salt & pepper and toss together.
5) Lay the cauliflower out on a baking sheet & roast for 20 minutes, tossing halfway through, or until the cauliflower is just tender & lightly browned.
6) Transfer the cauliflower mixture to a bowl & add the parsley, pine nuts, 1/2 tablespoon of olive oil & lemon juice. Toss to combine & serve.
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