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Garlic-Roasted Cauliflower and Onions

INGREDIENTS:

1 large cauliflower, cut

into 2-inch florets (about

8 cups)

1 medium onion,

chopped

2 tsp fresh thyme leaves

2 Tbsp olive oil

3-4 cloves garlic, minced

(about 2 tsp)

kosher salt

freshly ground black

pepper

thyme leaves, for garnish

 

DIRECTIONS:

Light, delicate, and golden

brown, roasted cauliflower

adds simple elegance to

any menu. I often double

the recipe to make sure we

have enough.

Preheat oven to 400°F. Line

a cookie sheet with parchment

paper.

In a large bowl, combine

cauliflower with onions and

thyme. Stir in oil, garlic, salt, and pepper; toss to combine.

Spread mixture in a single layer on prepared baking sheet.

Roast, uncovered, for 35-40 minutes, or until cauliflower is golden

brown. Serve hot or at room temperature.