Garlic-Roasted Cauliflower

Alternate title: The Best Cauliflower I Ever Ate

I got this recipe from a new cookbook (yea for Christmas gifts that keep on giving!), Ina Garten's "How Easy Is That?" -- this is actually the first thing I've made from the book. When I read it, I immediately knew it would be good. I was wrong -- it was amazing.

1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets (or two small heads)
4 1/2 T good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 minced fresh parsley
3 T pine nuts, toasted
2 T freshly squeezed lemon juice

Preheat the oven to 450F.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds, then drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 T olive oil, 2 t salt and 1 t pepper. Spread the mixture out in a single layer (I line a jelly roll pan or large rimmed baking sheet with foil for easy clean-up). Roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

Scrape the caulfilower into a large bowl with the garlic and any juices. Add the remaining 1 1/2 T olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 t salt, toss well, and serve hot or warm.

Note -- I used less salt, preferring to add more at the table if necessary. I hate oversalted food! I can't show you the picture from the book, but my dish came out looking exactly like the photo...to me, that means the recipe was well-written and I was able to follow directions. Will definitely make this one again! While the kids would not touch it, Art and I almost ate a whole head of cauliflower ourselves...