Ina Garten Garlic-roasted Cauliflower

Ina Garten Garlic-roasted Cauliflower

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?

  1. Preheat the oven: Set your oven to 450°F / 230°C.
  2.  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.
  3. 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.
  4. 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.
Ina Garten Garlic-roasted Cauliflower

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

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:6 servingsCalories:87 kcal Best Season:Suitable throughout the year

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

  1. Preheat the oven: Set your oven to 450°F / 230°C.
  2.  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.
  3. 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.
  4. 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.
Keywords:Ina Garten Garlic-roasted Cauliflower

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