Surprisingly, cauliflower is one vegetable that everyone in our house loves doesn’t complain about when it shows up on the table. We especially enjoy this roasted cauliflower, flavored with garlic and a little lemon and garnished with toasted pine nuts and chopped fresh parsley.
Garlic Roasted Cauliflower
————–(Adapted from Barefoot Contessa)
1/4 cup pine nuts
1 head of cauliflower, cut into small florets
6 cloves garlic, thinly sliced
1 Tbs olive oil
2 Tbs melted butter
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 cup minced fresh parsley
1/2 Tbs freshly squeezed lemon juice
Preheat oven to 350°F. Line a baking sheet with foil. Spread pine nuts in a single layer on the baking sheet. Bake at 350°F for 3-5 minutes, or until toasted (watch carefully-pine nuts burn quickly). Remove pine nuts from baking sheet and set aside.
Increase oven temperature to 475°F. In a Ziploc bag or bowl, combine cauliflower florets, garlic slices, olive oil and butter. Toss until well coated. Spread cauliflower onto baking sheet. Season with salt and pepper. Roast at 475°F for 20 minutes, or until tender. Toss cooked cauliflower with parsley, lemon juice and reserved pine nuts. Taste and add additional salt, if desired.