Cauliflower, roasted with fresh thyme, onions, and garlic, and covered with a generous blanket of freshly-grated Parmesan, will be your new favorite side dish.
Confession time: I'm not particularly a fan of raw cauliflower. Stick it on a platter with veggie dip, and I will steer clear.
But put that cauliflower in the oven and roast it until it is caramelized, but still has a tender bite? I am in it to win it.
And when you roast it with onion wedges, fresh thyme, whole garlic cloves, and cover it with a generous blanket of freshly-grated Parmesan? It's quite likely I'll eat the whole platter myself. #nojudgment
Think you don't like cauliflower? Give this recipe a try. I'm pretty sure you'll be a cauliflower convert in no time, too.
Parmesan-Roasted Cauliflower (printer-friendly version)
makes 2-4 servings
1 medium head cauliflower
1 medium onion, sliced into thick wedges
4 fresh thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
fine sea salt
freshly ground black pepper
1/4 cup freshly grated Parmesan
1. Preheat the oven to 426 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Cut the head of cauliflower into florets; cut each floret in half. Place the florets in a large bowl. Add the sliced onion, thyme, garlic cloves, and olive oil. Gently toss to combine.
3. Spread the mixture onto the prepped baking sheet. Season liberally with salt and pepper.
4. Roast in the oven for 30 minutes, carefully flipping the cauliflower with a spatula about halfway through the cooking time.
5. Sprinkle with the Parmesan, and continue roasting for 10 minutes more. Serve warm.
(adapted from this Bon Appétit recipe)
makes 2-4 servings
1 medium head cauliflower
1 medium onion, sliced into thick wedges
4 fresh thyme sprigs
4 unpeeled garlic cloves
3 tablespoons olive oil
fine sea salt
freshly ground black pepper
1/4 cup freshly grated Parmesan
1. Preheat the oven to 426 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Cut the head of cauliflower into florets; cut each floret in half. Place the florets in a large bowl. Add the sliced onion, thyme, garlic cloves, and olive oil. Gently toss to combine.
3. Spread the mixture onto the prepped baking sheet. Season liberally with salt and pepper.
4. Roast in the oven for 30 minutes, carefully flipping the cauliflower with a spatula about halfway through the cooking time.
5. Sprinkle with the Parmesan, and continue roasting for 10 minutes more. Serve warm.
(adapted from this Bon Appétit recipe)
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