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09 Apr 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.