So simple… and so good!! I made this just as the recipe suggested.. with fresh cauliflower… That being said I think a few shortcuts to this would make it even easier .. not that its difficult at all lol! I’ll be giving it a try next time I make it…
- Replace fresh cauliflower with frozen
- Chop garlic into smaller pieces and just toss with cauliflower instead of pre-boiling. They may burn though… we’ll have to see…
Anyway, this was a great side dish as well as a main dish when tossed with pasta! Very easy and very filling! I made it once with the pine nuts and once without… both ways were yummy! Enjoy! Here is the recipe from Ina’s book:
Barefoot Contessa, How Easy is That?
- 1 whole head garlic, cloves separated but not peeled
- 1 large head of cauliflower, trimmed and cut into large florets
- 4 1/2 tablespoons good olive oil, divided
- kosher salt and freshly ground black pepper
- 1/4 cup minced fresh parsley
- 3 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
How to pull it all together:
- Preheat oven to 450 degrees
- Bring small pot of water to a boil and add garlic cloves. Boil for 15 seconds. 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 tablespoons of olive oil, 2 teaspoons salt, and 1 teaspoon 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 lightly browned.
- Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 teaspoon salt, toss well and serve hot or warm.
It’s so good you will be picking the little bits off the pan and eating them while waiting for the rest of your meal to finish cooking lol! Enjoy!!