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
2
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
6.
(from Ladies' Home Journal, November 2010)
