How to Enjoy Cauliflower (GF, V)

Eat your veggies and enjoy them too!

Eat your veggies and enjoy them too!

Today, I have some good news, and some bad news… First (and unfortunately), this post is the final one in my most recent series: “My mom came to town and cooked a ton of food.” We’ll be parting ways after the weekend. BUT, no need to worry; I’ll see her again in April. AND, I’ve got a delicious recipe coming your way.

When I came home from work, my mom was trying out a new Barefoot Contessa recipe: Garlic Roasted Cauliflower. I asked if she had ever given me cauliflower before, but I’m pretty sure I’ve had it once or twice. This recipe turned out to be so delicious, I decided to share it.

Making the Dish!

Making the Dish!

While the recipe focuses on the garlic flavor, I really enjoy the taste of the lemon in this dish. We also didn’t add in the extra salt at the end of her recipe, something I don’t think is necessary. AND, while this dish can be served cold, I highly recommend it warm. Cauliflower might not be the first dish I choose to try at a cooler temperature, but it is great for leftovers. 🙂

Now, without further ado, the recipe!

Garlic & Lemon Roasted Cauliflower

Allergens: Contains Pine Nuts

Ingredients

Toasting Pine Nuts

Toasting Pine Nuts

  • 1 head of garlic
  • 1 head of cauliflower
  • olive oil (4½ tbsp. total)
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • ¼ cup of fresh parsley, minced
  • 3 tbsp. pine nuts
  • 2 tbsp. freshly squeezed lemon juice

Procedure

  1. Preheat the oven to 450.
  2. In a small pot, boil water and add in the garlic cloves for 15 seconds. The cloves should be separated apart, but NOT peeled. Once boiled, drain and peel. Be sure to remove the brown parts and cut any abnormally large cloves in half.

    Boiling the Garlic!

    Boiling the Garlic!

  3. Mix the cauliflower with garlic, 3 tbsp. olive oil, salt and pepper and spread on a pan. Roast for 20-25 minutes, tossing occasionally. (The cauliflower should be tender and the garlic lightly browned.)

    Before

    Before

    After

    After

  4. Remove the cauliflower, garlic, and juices from the pan. Place in a large bow. At this point, you may add in the 1½ tbsp. of olive oil, parsley, pine nuts, and lemon juice. Toss.
  5. Serve warm and enjoy!

    Garlic and Lemon Roasted Cauliflower

    Garlic and Lemon Roasted Cauliflower

Adapted from a Barefoot Contessa cookbook. (I’ll check which one soon!)

This recipe is a great way to help your family enjoy their vegetables! If the tenderloin looks good above, you may also check out my Peppered Beef Tenderloin recipe from last year. It’s a family favorite that we enjoy quite frequently!

I’m also bringing this recipe to Fiesta Friday, feel free to come join the party too by clicking on the link. I’ll be enjoying the ski slopes and my mom’s company this weekend. 🙂

Have a wonderful weekend, and happy cooking!

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