Saturday, August 25, 2012

Garlic Roasted Cauliflower

What a great new side dish!  We have been roasting a ton of vegetables this summer.  I think we have had roasted green beans several times a week - I thought we were due to try another veggie.  I found his recipe in Ina Garten's ....How Easy is That?  My sweet cousin Cristy gave me this fun cookbook when they were visiting from Texas.

I love this roasted cauliflower.  I am not always a huge fan of cauliflower because just have never found a great way to prepare it.  This was yummy - my girls and their friends ate it - we ate every bite.  I highly recommend it.

I will give you Ina's recipe as she gives it.  The only thing I did differently is I used slivered almonds instead of pine nuts and I didn't add the lemon juice at the end!  :)  Enjoy!

Garlic-Roasted Cauliflower (Ina Garten Barefoot Contessa - How Easy is That?)

1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 Tbsp of good olive oil, divided
Kosher salt and freshly ground pepper
1/4 cup fresh parsley, minced ( I didn't use fresh)
3 Tbsp pine nuts, toasted
2 Tbsp freshly squeezed lemon juice

Preheat the oven to 450.  Bring a small pot of water to a boil and add the garlic cloves.  Boil for 15 seconds then drain, peel and cut off any brown parts.  Cut the large cloves lengthwise.

On a sheet pan, toss the  cauliflower with the garlic, 3 Tbsp olive oil, 2 tsp salt and 1 tsp pepper.  Spred the mixture out in a single layer and roast for 20 - 25 minutes, tossing twice, until cauliflower is tender and the garlic is lightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices.  Add the remaining  11/2 Tbsp olive oil, parsley,  nuts and lemon juice.  Sprinkle with 1/2 tsp salt and toss well.  Serve hot or warm.

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