I know I've been a bit "missing" from the blog world lately. Had a very busy week last week and a bit overwhelmed with learning my new job.
I did get a chance to make this roasted cauliflower last week and it was spectacular. And this is from someone who hates cauliflower. So trust me and try this. It will surprise you.
Need to give credit here to the February Edition of Bon Appetit (for the recipe...not the photo)
Preheat oven to 425. (I put mine in at 375 as I was also baking a meatloaf and it worked just fine)
Cut up 1 head of cauliflower into florets. Toss on a rimmed baking sheet with 1 sliced medium onion, 4 sprigs of thyme, 4 unpeeled garlic cloves and 3 Tbsp. olive oil. Season with salt and pepper. Roast, tossing occasional, until tender 35-40 minutes. (I like my florets on the smaller size, so it only took about 30 minutes to get to tender.) Sprinkle with 1/2 cup grated Parmesan and roast another 10 minutes. Remove the thyme sprigs and garlic. Serve.
Makes 4 servings.
Sorry for the crappy picture, but lighting in my house in the evening is terrible for photography. One of these days I need to take a "how to photograph food class".