2 years ago I ate dinner in Portland, OR in the middle of a blizzard and had my first taste of parmesan roasted cauliflower. I had never really liked cauliflower, so when the group decided to order this as an appetizer, I was not that enthused. Cauliflower has always seemed like a wanna-be-broccoli to me with no flavor; just another vegetable to add to your veggie tray that no one wants to eat. This dish however, is quite a tasty winter treat. So when I was asked to bring a side dish to Sunday dinner and all the usual side dishes were spoken for, I remembered this West coast treat and my inner flower child smiled.
Parmesan-Roasted Cauliflower www.bonappetit.com, edited by Melanie Knight
- 48oz bag frozen cauliflower florets
- 2 Vidalia onions- chopped
- 1 1/2 teaspoon thyme
- 1/2 tbl garlic
- 1/4 cup olive oil
- 1 cup grated parmesan
- Himalayan salt & fresh ground pepper to taste
Preheat oven to 425
In a large bowl- combine all of the ingredients and mix. Cover a baking pan (with edges) with aluminum foil and spread the mixture out evenly.
Roast, tossing occasionally for 35-40 minutes. Toss again, and roast another 10-12 minutes until edges are golden.
Serve and enjoy. You can thank me later.