1 whole head of garlic, cloves separated, but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1 teaspoon freshly ground black pepper
1/4 cup fresh parsley, minced
3 tablespoons pine nuts
2 tablespoons freshly squeezed lemon juice
Preheat oven to 450ºF.
Bring small pot of water to a boil and add the garlic cloves. Boil 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
On a sheet pan, fitted with parchment paper, toss the cauliflower with the garlic, 3 tablespoons of the olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with 1/4 teaspoon salt, toss well, and serve hot or warm.
Note: Can use 2 small heads of cauliflower instead of 1 large one. Can substitute brussels sprouts for the cauliflower.