Categories: Vegetables

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 tbsp olive oil divided
• Kosher salt and freshly ground pepper
• 1/4 cup minced fresh parsley
• 3 tbsp. pine nuts, toasted
• 2 tbsp. freshly squeezed lemon juice

Directions

1. eheat oven to 450.

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 cauliflower with garlic, 3 tbsp. of the olive oil, 2 tsps. salt, and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice until cauliflower is tender and the garlic is slightly browned.

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

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