Parmesan Roasted Cauliflower

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

Ingredients

  • 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.