This delicious garlic-roasted cauliflower recipe, inspired by Ina Garten, is a quick and easy side dish that’s perfect for any meal. With tender florets, sweet roasted garlic, and a zesty lemon finish, it’s nutritious and packed with flavor. Made with simple, common ingredients, this versatile dish is ready to impress in just 30 minutes!
Recipe Ingredients:
- 1 whole head of garlic, cloves separated but not peeled
- 1 large head of cauliflower, trimmed and cut into large florets
- 4½ tbsp good olive oil, divided
- Kosher salt and freshly ground black pepper
- ¼ c minced fresh parsley
- 3 tbsp pine nuts, toasted
- 2 tbsp freshly squeezed lemon juice
How To Make Garlic-roasted Cauliflower?
- Preheat the oven: Set your oven to 450°F / 230°C.
- Prepare the garlic: Boil a small pot of water, add the garlic cloves, and boil for 15 seconds. Drain, peel, and trim off any brown parts. Halve larger cloves lengthwise.
- Roast the cauliflower and garlic: On a sheet pan, toss the cauliflower florets and garlic with 3 tbsp / 45 ml of olive oil, 2 tsp / 10 g kosher salt, and 1 tsp / 5 g freshly ground black pepper. Spread out in a single layer and roast for 20–25 minutes, tossing twice, until tender and golden brown.
- Finish the dish: Transfer the roasted mixture into a large bowl. Add 1½ tbsp / 22 ml olive oil, parsley, pine nuts, and lemon juice. Sprinkle with an additional ½ tsp / 3 g salt, toss well, and serve warm or hot.
Recipe Tips:
- Use Fresh Cauliflower: Choose a firm, white cauliflower without brown spots for the best flavor and texture.
- Don’t Skip Boiling the Garlic: Boiling garlic makes it easier to peel and softens its flavor for roasting.
- Toss Twice While Roasting: Stirring the cauliflower ensures even browning and prevents burning.
- Toast Pine Nuts Separately: Toast the pine nuts in a dry pan over low heat until golden for extra crunch and flavor.
- Serve Immediately: This dish tastes best when served warm, as the flavors are freshest and the texture is perfect.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover garlic-roasted cauliflower cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Heat a non-stick pan over medium heat, add the cauliflower, and stir occasionally for 5–7 minutes until heated evenly.
Nutrition Facts
- Calories: 87
- Total Fat: 6.53g
- Saturated Fat: 1.21g
- Cholesterol: 0mg
- Sodium: 462mg
- Potassium: 239mg
- Total Carbohydrate: 6.57g
- Dietary Fiber: 4.6g
- Sugars: 1.8g
- Protein: 2.77g
Check out More Recipes:
Ina Garten Garlic-roasted Cauliflower
Description
This delicious garlic-roasted cauliflower recipe, inspired by Ina Garten, is a quick and easy side dish that’s perfect for any meal. With tender florets, sweet roasted garlic, and a zesty lemon finish, it’s nutritious and packed with flavor. Made with simple, common ingredients, this versatile dish is ready to impress in just 30 minutes!
Ingredients
Instructions
- Preheat the oven: Set your oven to 450°F / 230°C.
- Prepare the garlic: Boil a small pot of water, add the garlic cloves, and boil for 15 seconds. Drain, peel, and trim off any brown parts. Halve larger cloves lengthwise.
- Roast the cauliflower and garlic: On a sheet pan, toss the cauliflower florets and garlic with 3 tbsp / 45 ml of olive oil, 2 tsp / 10 g kosher salt, and 1 tsp / 5 g freshly ground black pepper. Spread out in a single layer and roast for 20–25 minutes, tossing twice, until tender and golden brown.
- Finish the dish: Transfer the roasted mixture into a large bowl. Add 1½ tbsp / 22 ml olive oil, parsley, pine nuts, and lemon juice. Sprinkle with an additional ½ tsp / 3 g salt, toss well, and serve warm or hot.
Notes
- Use Fresh Cauliflower: Choose a firm, white cauliflower without brown spots for the best flavor and texture.
- Don’t Skip Boiling the Garlic: Boiling garlic makes it easier to peel and softens its flavor for roasting.
- Don’t Skip Boiling the Garlic: Boiling garlic makes it easier to peel and softens its flavor for roasting.
- Toast Pine Nuts Separately: Toast the pine nuts in a dry pan over low heat until golden for extra crunch and flavor.
- Serve Immediately: This dish tastes best when served warm, as the flavors are freshest and the texture is perfect.