Remember last week when I mentioned that weird moment where I housed an entire head of cauliflower?
Well, the bad news is I’m about to share a recipe about…cauliflower. Out of the ordinary, to say the least.
The good news is said cauliflower just so happens to be purple.
To be honest, the real reason I love this cauliflower recipe is it’s an excuse to eat entire cloves of roasted garlic. Don’t judge.
Roasted garlic is my new obsession of the moment. I want roasted garlic hunks on bread…pasta…crackers…pizza…a fork. It’s a good thing I have a boyfriend who loves me a whole lot (and happens not to be a vampire) because I’m willing to bet this new obsession isn’t doing me any favors in the romance department.
Roasted cauliflower tastes like reeeeallly good for you popcorn. This is coming from a girl who used to sit for 3 hours at the kitchen table refusing to eat one more bite of veggies, even if it meant I would get dessert afterwards. So you know it’s gotta be good.
Roasted Garlic Cauliflower (adapted from Ina Garten, How Easy is That?)
- 1 head of cauliflower, chopped into florets
- 5-6 cloves of garlic, peeled and cut in half
- 4 teaspoons olive oil
- 1/4 pine nuts
- Salt and pepper to taste
- Preheat the oven to 450 degrees. On a large sheet pan, toss cauliflower, garlic, oil, salt and pepper.
- Roast for 15 minutes, stir. Roast for an additional 10-20 minutes, or until tender and browned. Toss in the pine nuts for the last 3 minutes of roasting.
- Allow to cool for 5 minutes, then stir and serve.