Looking for a side dish?

Obviously, I do not mean that Owen would make a great side dish. I just thought this was a cute pic of my little buddy. The J Man is out of town this week, so Owen and I are going to take the time to really get to know one another...as if that isn't a daily occurrence as a stay-at-home mommy! I will admit that I'm a little freaked out that I am "it" for the week - esp'lly because little man is a) teething, and b) has a terrible cold. The second point means no play dates or time with other adults :( Alas, I am sure we will triumph over what appears to be a daunting week!


Alrighty then, this is the side dish that takes the cake! We made it when my mom was in town a few weeks ago and it is DELISH. (I feel like my descriptions of food are getting a bit redundant as everything is "DELISH" - alas, I am in a funk as I've officially been a stay at home wife/mom for a year now and I lack the outside academic stimulation that was a constant for 5.5 years!) Anyfood, it is super easy and quick and was the star of the show. We served it beside some yummy pork tenderloins that the J man barbecued and dinner was done!

Garlic Roasted Cauliflower
From "Barefoot Contessa - How Easy is That?"
Serves 6

Ingredients
1 whole head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 Tbsp good olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup minced fresh parsley
3 Tbsp pine nuts, toasted
2 Tbsp freshly squeezed lemon juice

Instructions
Preheat oven to 450*.

Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.

On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic slightly browned.

Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 teaspoon of salt, toss well, and serve hot or warm.

Bon Appetit!