INGREDIENTS
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1 head of cauliflower, cut into small florets
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1 head of garlic, cloves separated & unpeeled
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2 Tbsp. extra virgin olive oil, divided
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1 tsp. kosher salt
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freshly ground black pepper, to taste
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1/4 cup finely-chopped flat-leaf parsley
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1/4 cup pine nuts, toasted
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2 Tbsp. freshly-squeezed lemon juice