New Best Friend.

I've never minded cauliflower.  I thought it was okay and would munch the florets dunked in ranch at baby showers.  I'd cut it up and sneak it into salads.  But I've never thought it was anything special.  At best it has a nice crunch.

Until one day...

Ina Garten told me to slow roast it with garlic cloves & olive oil, then add salt and pepper and a little bit of parsley and pine nuts, plus a splash of lemon...

And I am going to buy cauliflower every single time I go to the grocery store now.  The depth of flavor in this dish transcends anything you would ever believe cauliflower to be capable of.  This dish has dimensions!  My eyes have been opened.  I'm a believer in cauliflower.  I'm cauliflower's new best friend.

You will be too if you make this recipe.  I promise.

P.S.  It is SUPER easy.  :)

Garlic-Roasted Cauliflower

This recipe is surprising in so many ways. First, who thinks of cauliflower as flavorful? Second, roasting all that garlic in olive oil makes it delicious. And third, it's so easy! Roast the cauliflower with the garlic and then toss it with toasted pine nuts, parsley, and fresh lemon juice. You'll never think cauliflower is boring again.

Ingredients
1 head garlic, cloves separated but not peeled
1 large head cauliflower, trimmed and cut into large florets
4 1/2 tbsp olive oil
2 1/2 tsp kosher salt
1 tsp ground black pepper
1/4 cup finely chopped flat-leaf parsley
3 tbsp pine nuts, toasted
2 tbsp fresh lemon juice

Directions
1. Heat oven to 450 degrees F. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds; drain and peel. Cut the largest cloves in half lengthwise.
2. On a rimmed baking sheet, toss the cauliflower with the garlic, 3 tbsp olive oil, 2 tsp salt, and black pepper. Spread into a single layer and roast, stirring twice, until the cauliflower is tender and the garlic is lightly browned, 20 to 25 minutes.
3. Transfer the cauliflower to a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tbsp olive oil, parsley, pine nuts, and lemon juice. Sprinkle with 1/2 tsp salt, toss well and serve hot or warm. Serves 6.

{photo & recipe via Ladies Home Journal}