Saturday, November 28, 2015

Parmesan Thyme Roasted Cauliflower

I'm not usually a cauliflower person, but this is excellent. Roasting makes cauliflower deeply flavorful, and the Parmesan and thyme add additional savory layers. (Note that the cauliflower in the photo looks quite dark because I used purple cauliflower. If you use the white kind, it should be nicely browned in places but not dark.)

1 lb cauliflower, cut up
3 Tbsp walnut oil
Salt and pepper
2-3 Tbsp grated Parmesan
A sprinkling of dried thyme

Preheat the oven to 400 degrees.

Toss the cauliflower in a bowl with the other ingredients and make sure it is well coated. Spread it out on a baking sheet in a single layer. Roast for 20-30 minutes, until tender when pierced with a fork. Serve hot.

Serves 3-4.

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