Monday, November 15, 2010

Garlic Roasted Cauliflower


I am love, love, loving the new cookbook from the Barefoot Contessa, called How Easy is That? That woman, in my opinion, is genius! Every single page, in every single one of her cookbooks, is filled with stuff I'd love to make. I love her no frills, basic style.
This is the first recipe I made out of the new cookbook. This Fall, I am trying to lose a few, rather than pack on the winter layer. I have been eating tons of veggies...something that's not as easy to do come winter time, when all the farmer's markets are gone & the garden is barren. This recipe takes boring old cauliflower to a new level. It's packed with flavor, yet very healthy.
I have adapted her original recipe slightly. For the most part, cutting way back on the oil & salt. Something I tend to do with all of Ina Garten's recipes...she can be a bit heavy handed with the fat & salt!
I have this one, and all of her cookbooks listed in the kitchen tools section above, for those interested in checking them out.

Begin with one whole head of garlic. Mine was made up of enormous cloves, so I used 3 cloves. Break the cloves off & leave them unpeeled.

Next, bring a small saucepan of water to a boil.
Trim the cauliflower & cut into small florets. Add the garlic cloves to the boiling water & cook for 15 seconds.

Drain the garlic, then peel the skins off. If the cloves are large, cut them in half.
Next, toast 3 tablespoons of pine nuts in a dry skillet over medium heat, until lightly golden {about 5 minutes}, mince a 1/4 cup of fresh parsley & juice a 1/2 tablespoon of lemon juice.

Preheat the oven to 475 degrees. Lay the cauliflower out on a baking sheet & toss with the garlic, 1 tablespoon olive oil, 1 teaspoon kosher salt & some freshly ground pepper {to taste}. Roast for 20 minutes, tossing halfway through, or until the cauliflower is just tender & lightly browned.

Transfer the cauliflower mixture to a bowl & add the parsley, pine nuts, lemon juice & a 1/2 tablespoon of olive oil.

Toss to combine & serve.

Garlic Roasted Cauliflower

Adapted from How Easy is That? by Barefoot Contessa
Serves 6

1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
1 1/2 tablespoons of extra virgin olive oil {divided}
1 teaspoon kosher salt, or to taste
freshly ground black pepper, to taste
1/4 cup minced fresh parsley
3 tablespoons pine nuts
1/2 tablespoon freshly squeezed lemon juice

Begin by toasting the pine nuts in a dry skillet over medium heat, until lightly golden {about 5 minutes}. Be careful! Nuts burn quickly. Set aside.
Bring a small saucepan of water to a boil & add the garlic cloves. Boil for 15 seconds, drain & peel the skins off. If the cloves are large, cut them in half.
Preheat the oven to 475 degrees. Lay the cauliflower out on a baking sheet & toss with the garlic, 1 tablespoon olive oil, salt & pepper. Roast for 20 minutes, tossing halfway through, or until the cauliflower is just tender & lightly browned.
Transfer the cauliflower mixture to a bowl & add the parsley, pine nuts, 1/2 tablespoon of olive oil & lemon juice. Toss to combine & serve.

Click here for the printable recipe.

10 comments:

Rich said...

That looks truly fantastic! I'm going to give it a shot tonight - I'm not quite sure I've ever cooked with cauliflower, come to think of it ...

Joanne said...

I'm getting in on this taking off some pounds business with you. And it's recipes like this that make it totally doable! I luurrve roasted cauliflower!

Karen from Globetrotter Diaries said...

I absolutely LOVE Ina. I have yet to purchase her latest book (I have all the rest), so thank you for sharing!!

Allota Fagina said...

Yum! I will definitely be making this tonight!

Cherine said...

I love cauliflower and this would make a great side dish!

Fun As We Go said...

Your photos feed my eyes!

Karly said...

That looks so yummy...your photos are beautiful!

Vegolicious said...

I love Barefoot Contessa too! Delicious looking roasted cauliflower.

I’d love for you to submit some of your beautiful photos, and a link to your posts, to my vegetarian food photo gallery showcasing the best vegetarian/vegan dishes on the web.

Medifast Coupons said...

Very nice holiday dinner side dish, thanks so much, like the addition of the pine nuts.

amanda@seegirlcook said...

this looks incredible! perfect side dish idea.:)

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