Garlic Roasted Cauliflower

This is another one adapted from Ina Garten's barefoot contessa how easy is that?  I found this ridiculously tasty.

1 whole head of garlic, cloves separated
1 head cauliflower, trimmed and cut into florets
4.5 tablespoons olive oil
kosher salt and freshly ground black pepper
1/4 cup minced fresh parsley
3 tablespoons toasted pine nuts
2 tablespoons freshly squeezed lemon juice

Preheat oven to 450.

Add garlic cloves to small pot of boiling water.  Boil cloves for 15 seconds, then drain and peel.  If any cloves are large, cut them in half.

Toss cauliflower and garlic cloves in olive oil, 2 teaspoons salt, and one teaspoon pepper.  Roast in a single layer on a baking tray for 20 minutes.  Scrape cauliflower into large bowl with garlic and pan juices.  Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts, and lemon juice.   Toss well and serve warm.