French Roasted Cauliflower With Thyme |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done. Ingredients:
2 lbs cauliflower florets, chopped into small bits (or keep them larger if you prefer) |
1 cup chopped sweet onion |
3 garlic cloves, coarsely chopped |
2 tablespoons olive oil |
1/4 teaspoon ground black pepper |
1 teaspoon chopped fresh thyme (or 1/2 tsp. dried) |
1/2 teaspoon salt |
lemon juice (optional) |
Directions:
1. Preheat an oven to 400°F.
2. Mix cauliflower, onions, and garlic together in a large roasting pan.
3. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
4. Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!
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