1medium cauliflower1-1/2 pounds - cut into florets
1small head garlic - stem and dirt removed but kept in skin
3Tablespoonsextra virgin olive oil
1/2teaspoonfresh cracked pepper
Preheat oven to 425 degrees F. (My note: Line the cookie sheet with aluminum foil for easier clean up)
Spread cauliflower onto baking sheet. Place lemons on the same pan, halves flat side down.
Put garlic in a small foil packet and close.
Roast garlic for 25 minutes; cauliflower and lemons for 40 minutes (My note: I found 40 minutes to be too long for the lemons, I would recommend 25 minutes for the lemons as well)
Allow the garlic to rest in foil 10 minutes Then open packet and pop the garlic cloves out of their skins. Set aside. (My note: cut the top off the head of garlic to make this step easier)
Allow cauliflower and lemon to cool 10-15 minutes. Once cool, squeeze lemons into a small bowl removing seeds.
Using a food processor with the S blade, add cauliflower, lemon juice, roasted garlic, olive oil, salt, and pepper. Process until smooth, about 1-3 minutes. Scrape bowl and run again to incorporate small bits.
Scoop into a serving dish or jar and refrigerate until cold. Serve with fresh vegetables or crackers
Danielle's Tip: Roasting the three main ingredients adds another level of flavor and gives the lemons a deeper concentrated taste. With that said, juice from un-roasted lemons will do just fine.