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.
Behold!
It really is that purple! Thank you Copley farmer’s market.
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.
I’m droooooling looking at the roasted garlic nuggets.
Roasted Garlic Cauliflower (adapted from Ina Garten, How Easy is That?)
serves 4-6
Ingredients
- 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.
