I needed a side dish to take to our community group potluck. "What do you think of something cauliflower?"-Me. "Um... cauliflower? to a potluck? sounds like something your mom would try." -Chris. PERFECT... time to shock em all. Many will bring bread. Some will bring cheese. No one will bring cauliflower!
*NOTE: here is where I would put my usual musings about Ina Garten. I do have other cookbooks you know... :-)
Garlic Roasted Cauliflower from Ina Garten
1 large head of cauliflower
3 + 1 1/2 tbs good olive oil
salt and pepper
1/2 cup fresh minced parsley
3 tbs pine nuts
1 tbs lemon juice
Set oven to 450 degrees
Start with the star of the show. I love when vegetables are actually the flower part and not the plant part. SO beautiful up close.
And look at the intricacy!
From the side view it looks like a brain! Science nerd moment...
Cut into perfect little florets. So presh.
They are just so peaceful and white. You almost forget they're a vegetable! Chris doesn't buy that line.
Now for the garlic. A WHOLE HEAD. New trick.
Boil a small pot of water.
Toss them in for just 15 seconds! NO more, NO less.
Out they come:
Skins come off perfectly. No fuss.
You'll want to toast your pine nuts for about 10 minutes, tossing occasionally. The toast really brings out the best flavor in any nut.
Put all the cloves in with the cauliflower.
Add 3 tbs olive oil.
Add 2 tsp salt.
Add 1 tsp pepper.
Toss. Place on roasting pan for 25 min. I turned and moved them around twice during this time period. Making sure the florets got some color.
Pine nuts and chopped parsley are ready.
When roasting is done. Add everything at once into a large bowl. Stir gently with last 1 1/2 tbs olive oil. Salt and pepper to taste if needed, mine was fine. Finish with lemon juice, about a half of lemon.
Want a bite?