Yields 6 servings
4 cloves of garlic, peeled
2 tbsp. + 1 tsp. olive oil
1 c. mayonnaise
½ tbsp. fresh lemon juice
1 tsp. fine sea salt
1 tsp. freshly ground black pepper
1 tbsp. of fresh chopped parsley
1 head cauliflower, cut into small florets
Preheat oven to 375 degrees.
Place garlic cloves in a small oven safe dish such as a ramekin or small casserole dish. Drizzle with 1 tsp of oil. Roast garlic in the oven for 12-13 minutes until fragrant and tender.
In a food processor, add Mayo, garlic, and lemon juice. Let run for 2 minutes. Add ½ tsp of both salt and pepper, and 1 Tbsp of chopped parsley. Pulse 2-3 more times. Keep aioli refrigerated.
Toss Cauliflower florets with remaining oil, salt, and pepper. Place florets on a baking sheet and roast for 8-10 minutes. Florets should be just tender with slightly browned edges.
In a large bowl, gently mix the cauliflower with the aioli until well combined and serve.