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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (144g) Recipe makes 8 servings |
||
| Calories 68 | ||
| Calories from Fat 31 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 180mg | 7% | |
| Potassium 379mg | 10% | |
| Total Carbohydrate 8.5g | 2% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 3.6g | ||
| Protein 2.5g | 5% | |
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French Roasted Cauliflower With Thyme
By: Sharon123
Feb 9, 2008
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.
SERVES 8
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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- Course > Lunch/Snacks > Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Cauliflower
- Main Ingredient > Vegetables > Onions
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Occasion > Dinner Party
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
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Featured Reviews for This Recipe
From: Gigi from SC
On Aug 28, 2008
This was delicious. Even my picky children said it was good and we cleaned the pan! I cut mine in small pieces (about 1/2 inch) and stirred after 15 minutes. It was ready after about 40 minutes total. Thanks for sharing a wonderful recipe.
From: AmandaInOz
On Apr 27, 2008
Very tasty cauliflower side dish! I halved the recipe, and mine cooked in about 30 minutes. I highly recommend adding the lemon juice before serving. That made it for us. Thanks Sharon!
From: Kim127
On Mar 4, 2008
We loved the cauliflower this way. I used fresh thyme and a little extra sea salt. So simple to make too. I baked ours for about 45 minutes.
From: veggienut
On Feb 25, 2008
This is good stuff! I tend to eyeball ingredients and probably should have used less oil for more crisp. I liked it - my man loved it, so yes, I will make this again. Thank you
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