Cauliflower is a vegetable we don’t eat often enough. I tend to overlook it at the grocery store in favor of other veggies that I know we have many, many, many delicious ways to prepare. But the only way to get better at something is to practice. Likewise, the only way to get more of a variety of ways to prepare a certain food is to try new recipes incorporating a specific food. So, I’ve recently been seeking out cauliflower recipes to try.
Almost anything cooked with garlic, onions, and Parmesan cheese will get my attention. If those three ingredients are in a savory dish, I’m pretty willing to try it. And it usually turns into a dish we enjoy enough to make again and again. Using those three key ingredients along with some thyme, salt, and pepper turned this veggie that I often skip over at the store to one that I will seek out to make this veggie side dish again!
Parmesan Roasted Cauliflower
Parmesan Roasted Cauliflower (adapted from bonappetit.com) Total Time Required: 1 hour, Prep Time: 10 minutes, Cook Time: 50 minutes, Yield: Makes 4 servings
Ingredients:
- 1 head cauliflower
- 1 sliced medium onion
- 1 tablespoon dried thyme
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- kosher salt & freshly ground black pepper
- 1/2 cup grated Parmesan cheese, plus additional cheese for serving
Preparation:
Preheat the oven to 425°F. Cut the cauliflower into florets. Toss the cauliflower on a large rimmed baking sheet with the onion, thyme, unpeeled garlic cloves, and the olive oil. Season it all with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until the cauliflower is almost tender, about 35-40 minutes. Remove the baking sheet from the oven.
Roast the cauliflower with the onion and seasonings.
Sprinkle the cauliflower with the grated Parmesan cheese, tossing to combine, and continue roasting until the cauliflower is tender, another 10-12 minutes longer.
Add the cheese to the cauliflower and continue to roast it.
Remove the baking sheet from the oven. Transfer the cauliflower florets and onion slices to a serving bowl. Squeeze the garlic out of its skin over the vegetables.
Squeeze the garlic cloves over the cauliflower.
Toss everything together and serve with additional Parmesan cheese.
Serve with additional Parmesan cheese, if desired.
Cauliflower is already on the shopping list for my next grocery run! ~Linda
Parmesan Roasted Cauliflower (adapted from bonappetit.com) Total Time Required: 1 hour, Prep Time: 10 minutes, Cook Time: 50 minutes, Yield: Makes 4 servings
Ingredients:
- 1 head cauliflower
- 1 sliced medium onion
- 1 tablespoon dried thyme
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- kosher salt & freshly ground black pepper
- 1/2 cup grated Parmesan cheese, plus additional cheese for serving
Preparation:
Preheat the oven to 425°F. Cut the cauliflower into florets. Toss the cauliflower on a large rimmed baking sheet with the onion, thyme, unpeeled garlic cloves, and the olive oil. Season it all with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until the cauliflower is almost tender, about 35-40 minutes. Remove the baking sheet from the oven.
Sprinkle the cauliflower with the grated Parmesan cheese, tossing to combine, and continue roasting until the cauliflower is tender, another 10-12 minutes longer.
Remove the baking sheet from the oven. Transfer the cauliflower florets and onion slices to a serving bowl. Squeeze the garlic out of its skin over the vegetables. Toss everything together and serve with additional Parmesan cheese.