French Roasted Cauliflower With Thyme Recipe #285468
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.
by Sharon123
40 min | 15 min prep
SERVES 8
- 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)
- Preheat an oven to 400°F.
- Mix cauliflower, onions, and garlic together in a large roasting pan.
- Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
- 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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5 stars