Garlic Roasted Cauliflower

Now that residency is over, I have so much more free time on my hands. I have been experimenting with new recipes over the last few weeks and recently acquired two new cookbooks by Ina Garten -  "How Easy is That" and "Barefoot in Paris."

I am always looking for new ways to roast vegetables and came across this very easy Garlic Roasted Cauliflower recipe by Ina Garten in "How Easy is That".

Now there is a way to cut cauliflower so that you don't create a mess everywhere in your kitchen. Start by cutting off the stem, then with a smaller knife carve out the stem. After that, cut the cauliflower in half going through the stem first (face down). From there, you can peel your cauliflower florets and cut further to make them smaller.  

Yield: 6 servings

• 1 head of garlic, cloves separated but not peeled
• 1 large head of cauliflower, trimmed, cut into large florets 
• 4 1/2 tablespoons good olive oil, divided use
• Kosher salt and freshly ground black pepper
• 1/4 cup minced fresh parsley
• 3 tablespoons pine nuts, toasted (See cook’s notes)
• 2 tablespoons freshly squeezed lemon juice

To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about six to 10 minutes) or to speed up the process, you can do low-medium for 2-3 minutes until lightly browned.

Procedure:

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 off any brown parts. Cut the largest cloves in half lengthwise.

3. On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil (I preferred 3.5 tablespoons of olive oil), 2 teaspoons salt (I preferred 1.5 teaspoons of kosher salt) and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned.

4. Scrape the cauliflower into a large bowl with garlic and pan juices. Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 teaspoon salt to taste if necessary (I actually didn't add any more salt), toss and serve hot or warm.