As you may know by now– I love roasting vegetables. I feel it is the most satisfying in taste AND it takes the least amount of attention so I can focus on my main course. I found this Parmesan-roasted cauliflower recipe on Epicurious and instantly fell in love.
Cauliflower has traits similar to the cabbage family and is low in fat, low in carbohydrates and high in dietary fiber, folate, water, and vitamin C. Who knew!
This recipe calls for fresh thyme.
I forgot how amazing thyme smells. I need to find more recipes using this lovely herb!
I tossed the cauliflower in olive oil with thyme, onion and the 4 cloves of garlic ‘unpeeled’ that the recipe called for. At this point, I had never heard of roasting garlic with the peel on and thought that maybe I had mis-read this. But did it anyways to find out !
After roasting for 35-40 minutes, you toss the browned mixture with fresh grated parmeson and then bake a little while longer.
The cheese gets crusted and delicous on the already roasted cauliflower. The garlic roasted in then peel is mushy and delicious and gives an excellent all-around flavour to this side dish.
Garnish with a massive bunch of fresh thyme and you’re done. I love how simple yet interseting this side dish is and it tasted just as good as it sounds– especially the big chunks of golden parmesan that were left on the baking sheet!