The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe.
1 head cauliflower, cut into florets
4 garlic cloves, unpeeled
Kosher salt and freshly ground black pepper
Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
Reviews SectionThis was remarkably easy and delicious but the best part, which I'm seeing no mention of, is that when you sprinkle the parmesan on the cauliflower, the excess lands on the tray and bakes into little crispy cheese fricos. Amazing.This was a great recipe! It did need a modification, though:Before tossing the cauliflower in the cheese, remove all of the garlic cloves, cut off the larger ends, squeeze the garlic into the cauliflower, toss, and then add the cheese.This was delicious but as others have said, the garlic and onions were charred (which I LOVE) but others might not so much.If you wanted you could add the alliums for the last 15-20 minutes.This is a new favorite! The onions did cook faster than the cauliflower so I think I'll try slicing them a little thicker next time, which would be medium on the mandolin. It's also great since everything can be prepped ahead and roasting is mostly hands off.Made as written, the cauliflower never really browned but did cook through. I think I would double it, as the cauliflower really reduces by a lot in the oven. The flavor is great. Certainly worth experimenting with. Great Keto side.AnonymousTallahassee11/25/19Made as written, the onions and garlic burn to a crisp, which is exactly what I thought would happen. I will make this again because the flavor of the cauliflower was so good. I think I’ll toss the onions and garlic in halfway through the cooking process. As written I give this recipe threeAnonymousRiver Hills WI08/08/19Great, will become a go to vegetables recipeAnonymousBaton Rouge, LA11/07/17