1 whole head garlic, cloves separated but not peeled
1 large head cauliflower, trimmed and cut into large florets
4-1/2 Tb olive oil
1-1/2 tsp salt
1 tsp ground black pepper
1/4 cup finely chopped flat-leaf parsley
3 Tb pine nuts, toasted
Tb fresh lemon juice
Heat oven to 450 degrees. Bring a small pot of water to boil and add garlic
cloves. Boil 15 seconds, then drain and peel, cutting large cloves in half lengthwise.
On a rimmed baking
sheet, toss cauliflower, garlic, 3 Tb oil, 1-1/2 tsp salt, and pepper. Spread in single layer and roast, stirring twice,
until cauliflower is tender and garlic lightly browned., 20-25 minutes.
Transfer cauliflower to a large bowl
with the garlic and pan juices. Add the remaining olive oil, parsley, pine nuts, and lemon juice. Toss well and serve. Serves
(from Ladies' Home Journal, November 2010)