Ah, cauliflower. I’m in love with this stuff! It’s seriously like candy to me. Well, not quite. But close!
Sometimes I’ll throw this together and eat it for lunch – nothing else with it. Roasted (and grilled) vegetables are just the best.
Apparently, cauliflower is “trending” in the food world right now. *rolls eyes* But I guess that’s good, because it means you all want more of it. And since I love cooking with it, it’s a win-win!
Parmesan Roasted Cauliflower
Prep time: 10 minutes
Cook time: 40 minutes
• 1 head cauliflower, cut into florets about 1 1/2 inches each
• 3 tablespoons extra virgin olive oil
• 4 large garlic cloves, peeled and smashed
• 4 thyme sprigs
• salt and pepper
• 1/2 cup grated Parmesan
Preheat oven to 425 degrees.
Toss florets on a large rimmed baking sheet with the olive oil, garlic, and thyme until coated; season with salt and pepper.
Roast for 20 minutes, tossing once until almost tender. Sprinkle with the Parmesan and toss to combine; roast for an additional 20 minutes, tossing once more, until tender and golden.
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