After the "Mudslide", we just sort of plopped down and take in what just happened. haha
When we got home, I changed & Evie went right into the tub. Thankfully, I was going to do laundry last night anyway!
For dinner, I made the garlic roasted cauliflower from the Barefoot Contessa cookbook. SO delicious. The recipe called for pine nuts which were a nice addition. Can someone please tell me why pine nuts are so expensive!?!
Here's the recipe for the caulflower:
Garlic Roasted Cauliflower
(How Easy is That?)
1 head of garlic, cloves separated but not peeled
1 large head of cauliflower, trimmed and cut into large florets
4 1/2 Tb. olive oil, divided
kosher salt, ground black pepper
1/4 cup minced fresh parsley
3 Tb. pine nuts
2 Tb. freshly squeezed lemon juice
Preheat the oven to 450 degrees.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, pee, 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 tsp pepper. Spread the 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 ½ tablespoons olive oil, the parsley pine nuts, and lemon juice. Sprinkle with another ½ teaspoon of salt, toss well, and serve hot or warm.