Categories: Vegetable

Ingredients

• 1 whole head of garlic, cloves separated but not peeled
• 1 large head of cauliflower, trimmed and cut into large florets
• 4 1/2 T good olive oil, divided
• Kosher salt and pepper
• 1/4 cup minced fresh parsley
• 3 T. pine nuts, toasted
• 2 T. freshly squeezed lemon juice

Directions

1. Preheat oven to 450 degrees

2. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

3. On a sheet pan, toss the cauliflower with the garlic, 3 T. of 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 twice, until the cauliflower is tender and the garlic is lightly browned.

4. Scrape the cauliflower inot a large bowl with the garlic and pan juices. Add the remaining 1 1/2 . olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 tsp. of salt, toss well, and serve hot or warm.

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