Do you like cauliflower? You know, the homely cousin to broccoli that’s white and bland and boring? In case you can’t tell, I’m not a big fan.
Well, I recently purchased Ina Garten’s “How Easy Is That?” cookbook. Yes, I bought another cookbook, but who’s counting…just please don’t tell my husband. Anyways, when I came across this recipe for Garlic Roasted Cauliflower, I thought…hmmmm, this sure sounds good. But it is made with cauliflower so how good can it really be? Being the adventurous person that I am, I decided to throw caution to the wind and give it a try. And since my hubby likes cauliflower, I figured he’d eat it, even if I didn’t like it. And how mad at me could he be (for buying another cookbook) if I made him something yummy from it, right? Yea, everybody wins!
Well, oh my gosh, I never expected this…..but….. it was delicious! This just may be my new favorite vegetable. Yes, it’s that good! It’s made by roasting garlic and cauliflower in olive oil in the oven, and then adding roasted pine nuts, fresh parsley, more olive oil and a little lemon juice at the end ~ which I think is part of what makes it so good! Yum, Yum, Yum!!
So, hooray for cauliflower! Who knew it could be so good!
Connie, aka Sweet Tea and Poetry
Here’s the recipe: Garlic Roasted Cauliflower – from Ina Garten
Yield: 6 servings
- 1 head of garlic, cloves separated but not peeled
- 1 large head of cauliflower, trimmed, cut into large florets (See cooks’ notes)
- 4 1/2 tablespoons good olive oil, divided use
- Kosher salt and freshly ground black pepper
- 1/4 cup minced fresh parsley
- 3 tablespoons pine nuts, toasted (See cook’s notes)
- 2 tablespoons freshly squeezed lemon juice
Cook’s notes: If you can’t find a large head of cauliflower, buy two small ones. To toast pine nuts, place them in a dry sauté pan and cook over low heat, tossing frequently, until lightly browned (about six to ten minutes).
- Preheat oven to 450 degrees.
- Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.
- On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned.
- Scrape the cauliflower into a large bowl with garlic and pan juices. Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 teaspoon salt, toss and serve hot or warm. Nutrition information (per serving):182 calories, 43 percent of calories from fat, 8.9 g fat, 2.7 g saturated fat, 26 mg cholesterol, 17 g carbohydrates, 10.3 g protein, 63 mg sodium, 3 g fiber
Source: “Barefoot Contessa: How Easy Is That?” by Ina Garten (Clarkson Potter, $35)
January 5, 2015