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    Garlic-Roasted Cauliflower and Onions


    1 large cauliflower, cut

    into 2-inch florets (about

    8 cups)

    1 medium onion,


    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


    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.