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.