Meg's Roasted Cauliflower

Found here too: http://www.ocregister.com/articles/notes-276528-large-tablespoons.html

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 10 minutes).

Procedure:

1. Preheat oven to 450 degrees.

2. 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.

3. On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons 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.

4. 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)