My foray into cooking with cauliflower this week has been, in a word… enlightening! With some interesting cooking methods, I’ve taken a vegetable from my uh-yea-don’t-really-care-for-it-list, and turned it into the yes-I-could-eat-more-of-that-one. In fact, what started out as a recipe 2-fer week, quickly changed into a 3-fer. Yes… of cauliflower recipes. (The upcoming one that makes gluten free pizza crust is really gonna floor you!)
This is quick, easy, and so much more than the sum of it’s parts. Another stellar recipe from Bon Appétit, this can be put together in the time it takes your oven to preheat.
Don’t overcrowd the pan, keeping the vegetables in an even layer. You want the heat to penetrate from all sides, otherwise the veg will steam first, and make for a much longer needed cooking time.
Keep in mind there will be shrinkage when cooking, as you let the vegetables get nicely browned. Sturdy cauliflower really takes well to oven roasting, becoming soft yet meaty in texture.
A great side dish, this can be popped in the oven and cooked alongside a roast chicken, meatloaf or whatever else you have going on for dinner. This could also be served as an interesting winter first course, instead of salad.
- 1/3 - 1/2 head cauliflower, cut into florets (save remaining for another use)
- 1 medium onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, unpeeled
- 3 TBSP olive oil
- 1/2 cup grated Parmigiano Reggiano
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 425°.
- Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper.
- Roast, tossing occasionally, until almost tender, 35-40 minutes.
- Sprinkle with Parmigiano, toss to combine, and roast until tender and well browned, about 10 another minutes.
- *Tip: if the mood strikes and you have the oven space, use the whole cauliflower, doubling the other ingredients - and roast 2 pans! Great for feeding a crowd and a good way to use the whole head.