Saturday, February 5, 2011

Garlic-Roasted Cauliflower

This is delicious! We know what you’re thinking…cauliflower can be good, but the term “delicious” is rarely used to describe this boring-looking veggie. Trust us. We know yumminess—and boring-ness. This is yumminess (despite its bland appearance).

On another note, this recipe starts with an odd step (boiling the garlic). We suspect this speeds up the roasting process so that the garlic and cauliflower are done at the same time, but our knowledge of cooking chemistry is not so impressive. So, if you know the reason for this step, please enlighten us.

(Adapted from Barefoot Contessa “How Easy is That?”)

1 head of garlic, cloves separated but not peeled
1 big head of cauliflower, trimmed and cut into large florets
4 ½ tbsp. olive oil, divided
3 tbsp. pine nuts, toasted
2 tbsp. lemon juice

1. Preheat oven to 450°.

2. Bring a small pot of water to a boil. Add the garlic cloves and boil for 15 seconds. Drain the cloves, peel ‘em and cut the big cloves in half lengthwise.

3. Combine cauliflower, garlic and 3 tbsp of olive oil in a large bowl. Toss to make sure everything is coated in the oil.

4. Spread the cauliflower mixture out in a single layer on an edged baking sheet.

5. Roast for 10 minutes, stir. Roast for 10-15 minutes more until the cauliflower is tender and starting to brown.

6. Dump the cauliflower (and everything else from the baking sheet) into a large bowl. Add the pine nuts, lemon juice and 1 ½ tbsp. olive oil. Toss and serve. 

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