French Roasted Cauliflower With Thyme

From: Andi of Longmeadow Farm

On Feb 24, 2009

Well shuck me like a piece of corn, but this is delicious! My family loves cauliflower in every form, I not so much. I love it raw. So I had a huge head that needed to be used, and I came upon this delightful recipe that was as fun and easy to put together as it is to devour. The aroma is fantastic, roasting away happily in the oven...mixed onion and garlic. How could you go wrong? I minimized the oil, and the stalks and flowerettes became so roasted, and toasted, and delicious. Just perfect Sharon. I cut mine in medium pieces and it was about 30 minutes. Nice, delicate, and tasty! Made for Everyday is a Holiday February 2009.

From: PhillyDesigner

On Jan 9, 2009

Yum! to speed up the cooking I chopped the cauliflower small, put it in a bowl with a tablespoon or so water and microwaved it for about 5-6 minutes while I was chopping the onion, garlic and thyme. When it was starting to soften I drained it, put it on the baking sheet and tossed with the other ingredients. It cut my roasting time down to about 20-25 minutes. I'll be making this again!

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