When you roast cauliflower you create magic. Bland cauliflower becomes full of flavour. Now roast it with some garlic, toss it with toasted walnuts or pine nuts, parsley and fresh lemon juice and you’ll have a delicious, delectable, delightful treat.
ROASTED CAULIFLOWER WITH GARLIC
1 whole head of garlic coves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets,
4 1//2 tbs. extra virgin olive oil, divided
kosher salt and freshly ground black pepper
1/4 cup minced fresh Italian parsley
2 tbsp. capers
2 tbs. toasted walnuts or pine nuts
2 tbs. freshly squeezed lemon juice
Preheat oven to 450 degrees.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 second. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, toss the cauliflower with the garlic, 3 tbsp. the olive oil, 2 tsp. salt and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing at least twice, until the 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 1 1/2 tbsp olive oil, the parsley, pine or walnuts, and serve hot or warm.
Now how easy is that.
| ROASTED CAULIFLOWER WITH GARLIC | Print |
- 1 whole head of garlic coves separated but not peeled
- 1 large head of cauliflower, trimmed and cut into large florets,
- 4 1//2 tbs. extra virgin olive oil, divided
- kosher salt and freshly ground black pepper
- ¼ cup minced fresh Italian parsley
- 2 tbsp. capers
- 2 tbs. toasted walnuts or pine nuts
- 2 tbs. freshly squeezed lemon juice
- Preheat oven to 450 degrees.
- Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 second. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
- On a sheet pan, toss the cauliflower with the garlic, 3 tbsp. the olive oil, 2 tsp. salt and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing at least twice, until the 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 1½ tbsp olive oil, the parsley, pine or walnuts, and serve hot or warm.
