Garlic Roasted Cauliflower

One of Steven's coworkers is really ripped.  Like eats tuna and vegetables for every lunch, ripped. Like eats a clove of garlic for every meal, ripped.  Apparently, that makes you ripped. I'm currently waiting for my abs to pop out after eating a couple of helpings of this...any day now.

Although your breath may be questionable after this, roasting the garlic takes all the burn away from fresh garlic. It becomes creamy and warm.  Almost...meaty? Definitely delicious.

Garlic Roasted Cauliflower

Serves 3 or 4 as a side

Adapted from Gimmesomeoven

• 1 head of cauliflower, cut into florets
• 1 head of garlic, unpeeled but cloves separated
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1/2 tablespoon of extra virgin olive oil
• 1/4 cup slivered almonds (or pine nuts), toasted

Heat oven to 450 degrees F.

(I have no idea what this next step does but it didn't make peeling the garlic any easier- since I don't know what the point is, I don't want to omit it) Bring a small pot of water to a boil and add garlic.  Boil for 15 seconds, then drain and peel off the skins. Half any abnormally large cloves. 

Toss the cauliflower, garlic, 1 1/2 tablespoon of olive oil, salt and pepper on a rimmed baking sheet.  Roast in a single layer for 20 minutes (or until garlic is browned and cauliflower is tender) stirring twice.

Put the roasted cauliflower and garlic into a medium bowl. Toss in the 1/2 tablespoon of olive oil and slivered almonds. Serve warm.

Next time: Pine nuts instead of almonds, add two tablespoons of lemon juice at the end, maybe some freshly grated Parmesan.