Wednesday, October 19, 2011

What's for Dinner?

photo by Joy Newman



This is such a delicious side dish!  If you balk at eating cauliflower, try it this way and see if you feel the same way.  Roasting the cauliflower gives it such amazing flavor.  I found the recipe a little salty so I have decreased the salt from Ina’s original amounts.

Garlic Roasted Cauliflower
Ina Garten, how easy is that?, serves 6


1 whole head of garlic, cloves separated not peeled
1 large head of cauliflower, trimmed and cut into large florets (to save time, I buy precut)
4 ½ T olive oil, divided
salt and pepper
¼ c minced Italian parsley
3 T toasted pine nuts
2 T freshly squeezed lemon juice

1.  Preheat oven to 450 degrees.

2.  Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut the largest cloves in half lengthwise.  (Boiling the garlic enable easy peeling of the skins.  You can skip the boiling and just peel them.)


3.  On a sheet pan, toss the cauliflower with the garlic, 3 T of olive oil, 1 t salt and 1 t pepper.  Spread the mixture in a single layer and roast for 20- 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 ½ T olive oil, parsley, pine nuts and lemon juice.  Taste and adjust seasonings if necessary. Toss well and serve hot or warm.



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