This Roasted Cauliflower dish is good enough for every day or as a great side dish for Thanksgiving Dinner…When roasted with a little olive oil, cauliflower florets turn lusciously sweet, crisp and caramel-brown. You can add a little lemon juice or paprika or cheese, whatever you taste buds prefer and it becomes a tasty vegetable treat.This method of preparing cauliflower is very simple and extremely delicious! Once you’ve taste Roasted Cauliflower, you will never go back to boiling cauliflower. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a nutty taste. This is my favorite way of serving cauliflower. If you have never Roasted Cauliflower, try it now! Roasted Cauliflower is so good that you could even serve it as an appetizer or as a snack. My children love Roasted Cauliflower!
It’s time to give Thanks!
Roasted Cauliflower
Prep Time10 minsCook Time15 minsTotal Time25 mins Servings: 4 Author: Alison Ball
Ingredients
- 1 head cauliflower
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- Paprika to taste (optional)
- 1/2 cup grated Parmesan
Instructions
Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
