Garlic Roasted Cauliflower

In the below picture, we forgot the pine nuts, which does make it extra yummy!

Recipe from my mom.

Serves 6-8

1 head garlic cloves, separate cloves but do not peel
1 large head cauliflower, washed,trimmed and cut into large florets
4 1/2 tbsp olive oil
2 1/2 tsp kosher salt
1 tsp ground black pepper
1/4 cup finely chopped fresh parsley
3 tbsp pine nuts, lightly toasted
2 tbsp fresh lemon juice


Heat oven to 450 degree. Lightly toast pine nuts(5-10minutes, stirring once)on small cookie sheet. Remove from oven. Bring small a small pot of water to a boil(1-2in water).Add garlic cloves and allow to boil for 15-30 sec. Drain, peel and cut any large cloves in half lengthwise.

On a rimmed baking sheet, lined with foil, place cauliflower, drizzle with 3 tblsp olive oil, 2 tsp salt and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned 20-25 minutes.

Transfer the cauliflower mixture into a large glass bowl, including all the juices. Add remaining 1 1/2 tsp olive oil, the parsley, pine nuts and lemon juice. Sprinkle with the remaining 1/2 tsp salt, toss well and serve hot or cold.

Notes: I parboiled 8 red skinned new potatoes, quartered and mixed with initial baking of cauliflower.
Season to taste, especially if adding more or bigger variety of vegetables.

Enjoy!