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Pesach Garlic-Roasted Cauliflower and Onions


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
thyme leaves, for garnish


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.