Thursday, November 18, 2010

Garlic-roasted Cauliflower

Not a fan of cauliflower?  Don't pass this by.  My husband does not like cauliflower and really enjoyed this.  He was surprised, I was glad.  The boys went with the flow, like they usually do.  Marcus called it white broccoli.  Since he loves broccoli, my response was "yep."  I think that any vegetable tastes great roasted!  I am a veggie lover, but if you are not and want to try to eat more veggies, try roasting them.  Try this recipe.  It is inexpensive and delicious!

There is not a whole lot to it.  Just get yourself a couple of small heads of cauliflower, or one large. 

Cut them into pieces (or buy the bag already cut up if you are in a hurry).  I cut them into pieces and threw them in a colander to wash them.  Patted them dry with a paper towel and then put them on the large sheet pan.  Drizzle with olive oil and season with salt and pepper.  Peel a few garlic cloves and throw them on the sheet (whole).  

Roast in a 450 degree oven for 20-25 minutes.  When it comes out add olive oil, parsley, lemon juice and pine nuts.  I didn't have the pine nuts on hand and the boys are not fans, so I just omitted them.

You are gonna love this!

Garlic Roasted Cauliflower

Adapted from How Easy is That? by Barefoot Contessa
Serves 6

1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
1 1/2 tablespoons of extra virgin olive oil {divided}
1 teaspoon kosher salt, or to taste
freshly ground black pepper, to taste
1/4 cup minced fresh parsley
3 tablespoons pine nuts
1/2 tablespoon freshly squeezed lemon juice

Begin by toasting the pine nuts in a dry skillet over medium heat, until lightly golden {about 5 minutes}.  Be careful!  Nuts burn quickly.  Set aside.

Bring a small saucepan of water to a boil & add the garlic cloves.  Boil for 15 seconds, drain & peel the skins off.  If the cloves are large, cut them in half.

Preheat the oven to 450 degrees.  Lay the cauliflower out on a baking sheet & toss with the garlic, 1 tablespoon olive oil, salt & pepper.  Roast for 20-25 minutes, tossing halfway through, or until the cauliflower is just tender & lightly browned.

Transfer the cauliflower mixture to a bowl & add the parsley, pine nuts, 1/2 tablespoon of olive oil & lemon juice.  Toss to combine & serve.

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