Like a good scotch, I’ve always considered Cauliflower an acquired taste; something that seemed more palatable as an adult. I honestly do not know a single child that doesn’t run from its presence, I know I did. Admittedly, its pretty bland – but you can work around that with spices, aromatics and foods that pair well with this uber healthy cruciferous vegetable. Its full of antioxidants and known to lower risk of cancer, so its definitely worthy of inclusion in your culinary repertoire.
Roasting is the most basic way to enjoy Cauliflower. With a simple combo of olive oil, onions, garlic, salt, pepper and fresh thyme I can’t imagine not falling in love with this tasty treat. As much as possible, I like to cut the cauliflower florets with flat surfaces to ensure caramelization on both sides, and turn the cut florets over once while cooking. For an added flavor of nuttiness, you can also add 1/2 cup of Parmesan Cheese a few minutes before its done.
Roasted Caramelized Cauliflower Florets
Ingredients:
- 1 head of cauliflower, cut into flat florets 1/2″ thick
- 4 tablespoons extra virgin olive oil
- 3 large cloves of garlic, sliced
- 1/2 small onion, cut into 1/4″ strips
- salt and pepper to taste
- 6 sprigs of fresh thyme with extra thyme leaves for garnish
Directions:
- Preheat oven to 425°
- Place cut cauliflower and onions on a cooking sheet with garlic, olive oil, salt and pepper. Using your hands, gently mix together so cauliflower is coated on all sides with olive oil.
- Place thyme sprigs onto of vegetables and bake for 25 – 30 minutes until almost tender and slightly browned. Gently flip cauliflower over to lightly brown other side half-way through cooking – add a dash more olive oil if needed.
- Serve immediately
