Well if there was ever a good reason to come out of an unintentional hiatus from your food blog, roasted cauliflower is it.
When I realized that it was November (don’t ask me how that happened), I decided that I needed to get my act together and share some awesome plant-based recipes for Thanksgiving! Things may be busy, but I’m never too busy for the best food holiday of the year. If you haven’t tried roasted cauliflower before, you will NOT be disappointed by this. Steamed cauliflower can be very mediocre, but when it’s roasted it suddenly becomes irresistible.
Roasted garlic takes everything to the next level. It takes a little bit of extra time to make, but it is so worth it for the flavor you get in return. It’s garlic at its finest. Don’t skip the roasted garlic!
This recipe uses an entire head of roasted garlic, but I recommend you go ahead and roast a few heads while you’re at it to use for other things in the kitchen (think pasta sauce, mashed potatoes, or even your eggs in the morning). The garlic gets blended together with lemon juice and olive oil to create a thick sauce that gets tossed into the cauliflower right at the end of its roasting. Honestly I think the same thing could be done to almost any vegetable and it would be just as amazing!
- 1 head of garlic
- 1 head of cauliflower
- 1 lemon
- 4 T. olive oil
- 1 T. Italian parsley
- 2 T. pine nuts
- salt and pepper
- Preheat oven to 400 degrees.
- While oven preheats, peel the outer skin (just the parts that peel off easily) from your head of garlic. With a sharp knife, cut off the top of the head so that the tip of each clove is exposed.
- Place the head of garlic onto a small sheet of aluminum foil and pour a generous amount of olive oil over the garlic. Wrap up in the foil.
- Roast the garlic inside the foil package for 45 minutes.
- While the garlic is roasting, core the cauliflower and cut the florets into bite-size pieces.
- Juice the lemon (should yield about 3 T. of juice) and set aside.
- Chop the parsley and set aside.
- Prepare the cauliflower for roasting by tossing it with 2 T. of olive oil and a generous pinch of salt. Spread evenly on a baking sheet.
- When the garlic is done roasting, remove it from the oven and set aside to cool slightly.
- Roast the prepared cauliflower in the preheated oven for 40 minutes or until it is tender and nicely browned, stirring occasionally to prevent burning.
- While the cauliflower is roasting, use a knife or your hands to remove the garlic cloves from their peels.
- Using a food processor, puree together the garlic cloves, lemon juice, and 2 T. olive oil.
- Remove the roasted cauliflower from the oven and toss in the garlic mixture and pine nuts with a spatula. Return pan to the oven for about 2 minutes, or just until the pine nuts have toasted.
- Serve with chopped parsley sprinkled on top and enjoy!
Trust me, trust me. I usually stay away from dramatic recipe titles but REALLY! I almost ate the entire head of cauliflower by myself.