GARLIC-ROASTED CAULIFLOWER WITH PINE NUTS
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 good olive oil (divided)
- Kosher salt and freshly ground black pepper
- 1/4 cup minced fresh parsley
- 3 Tbsp pine nuts (toasted)
- 2 Tbsp freshly squeezed lemon juice
Instructions
- 1
Preheat the oven to 450 F
- 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 the cauliflower with the garlic, 3 Tbsp of olive oil, 2 tsp salt, and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned
- 4
Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 Tbsp olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 tsp of salt, toss well, and serve hot or warm