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My sister-in-law and mother-in-law made this cauliflower recipe. I found a big sale on pine nuts and picked up a bag for this recipe. Everyone did agree that toasted, sliced almonds may be a good alternative to the more expensive pine nuts.


  • 1 head garlic, separate into cloves but do not peel
  • 1 large cauliflower, cut into florets (not too small)
  • 3 Tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 to 1 teaspoon fresh ground black pepper
  • After baking:
  • 1-1/2 Tablespoons olive oil
  • 1/4 cup parsley, finely chopped
  • 1/2 teaspoon kosher salt
  • black pepper, to taste
  • 3 Tablespoons pine nuts, toasted
  • 2 teaspoons lemon juice, optional


  • Preheat oven to 450 degrees.
  • Bring a water to boil in small pan. Using a strainer, add unpeeled garlic cloves. Boil for 15 seconds. Drain and peel.
  • On rimmed cookie sheet, toss cauliflower with garlic cloves, olive oil, and black pepper. Bake until tender for 20 to 25 minutes. Spoon into bowl.
  • Mix together: olive oil, parsley, kosher salt, black pepper, toasted pine nuts, and lemon juice. Toss with roasted cauliflower/garlic mixture.
  • PLEASE NOTE: I changed the lemon juice from 2 Tablespoons to 2 teaspoons, and made it optional. The original amount was too tart.

Categories: Oven  Side Dish  Vegetable 
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