roasted cauliflower

this past friday afternoon an unexpected opportunity presented itself. i arrived at the airport to pick up a friend only to find her flight was going to be delayed an additional 30 minutes from the originally planned landing AND i was already 30 minutes early. sooo, i made a beeline for the nearest bookstore to find some reading material. when i walked in, staring me in the face were 2 racks full of foodie magazines. with an hour or more to kill, i purchased 4 of them and found a spot to indulge myself. and indulge i did … blocking out the sounds of antsy kids running around me and mothers trying to corral them and the drumline sitting behind me practicing while they waited for their flight. during my indulgence session i happened upon the following recipe in bon appetit (february 2013) which i tried this evening and i will just say, this is going to become a regular in my repotoire. the recipe suggests adding parmesan cheese … and i am sure it is delicious … but i was out so i just made it without and it made my tastebuds VERY happy!! it’s like Anne Burrell of Food Network says, “brown food tastes good!”. you can’t go wrong!


    Parmesan-Roasted Cauliflower

1 head cauliflower
3 tbsp olive oil
4 unpeeled garlic cloves
4 thyme sprigs
Kosher salt
Freshly ground black pepper
1 medium onion
1/2 cup grated parmesan

Preheat oven to 425 degrees.
Cut the cauliflower into florets, toss onto a large, rimmed baking sheet.
Slice onion, toss onto baking sheet w/cauliflower florets.
Put olive oil, thyme sprigs, kosher salt & black pepper over the onion and cauliflower. Toss to coat w/olive oil, salt & pepper.
Put pan in the oven and roast, tossing occasionally for 35-40 minutes depending on how soft you like your veggies. Sprinkle w/parmesan cheese, toss to combine and put back in oven to continue roasting until everything is tender, about 10-12 min longer. The cauliflower and onions will turned a beautiful golden brown with toasty edges.


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