8 cloves garlic, peeled and cut in half lengthwise
4 ½ tbsp. olive oil
Kosher salt and pepper
¼ cup fresh parsley, minced
3 tbsp. pine nuts, toasted
2 tbsp. lemon juice
Preheat oven to 450 degrees.
On a sheet pan toss cauliflower with garlic, 3 tbsp. olive oil, 2 tsp. salt, and 1 tsp. pepper. Spread the mixture in a single layer and roast for 20-25 minutes, tossing twice, until cauliflower is tender and garlic is lightly browned.
Scrape the cauliflower into a large bowl with the garlic and any juices left in the pan. Add remaining 1 ½ tbsp. olive oil, parsley, pine nuts and lemon juice. Sprinkle with another ½ tsp. salt, toss well. Serve hot or warm.
About the Author
For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.