I made this last night, and MAN, was it good! I halved the recipe since there were only three of us, but I should have made the whole thing. We scarfed it down and wished we had more. My husband has requested that I make it again tonight. This comes to us courtesy of Rachael Ray:
2 heads cauliflower (about 5 lbs.), trimmed and separated into florets
2 heads garlic, seprated into unpeeled cloves, pointed ends trimmed
1/3 cup olive oil
1 tsp. cumin
1/2 tsp. pepper
1 cup sliced almonds, toasted
1. Position a rack in the upper third of the oven and preheat to 500. Pace the cauliflower and garlic on a large rimmed baking sheet.
2. In small bowl, mix the oil, salt, cumin and pepper. Drizzle the seasoned oil over the cauliflower and garlic, toss to coat. Spread the vegetables in a single layer and roast until tender and lightly charred, about 25 minutes. Let cool slightly, then, using your fingers, squeeze the roasted garlic cloves out of their skins into a large bowl; discard the skins.
3. Add the roasted cauliflower and the almonds to the garlic and toss. (I mushed the garlic up with a fork first.)