This week’s Vegnesday offering was a surprise to me…it’s up among my favorites so far. Like many people, I sometimes underrate cauliflower – it’s both delicious and packed with vitamins. I picked up the recipe from Epicurious and barely changed it at all. This is an easy weeknight dinner, just mix the ingredients up in a bowl, dump them on a baking sheet, and bob’s your uncle, delicious healthy food!
- Yield: Makes 4 servings
- 1 head of cauliflower
- 1 sliced medium onion
- 4 sprigs of fresh thyme
- 6 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan (or any hard cheese)
- Preheat oven to 425°F. Cut the head of cauliflower into florets; toss them in a large bowl or directly on a large rimmed baking sheet with the sliced onion, thyme, the unpeeled garlic cloves, and olive oil; season with kosher salt and freshly ground black pepper to taste.
- Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with the grated Parmesan, toss to combine, and roast until the cauliflower is tender, 10-12 minutes longer.
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