Cauliflower, garlic, thyme, and pine nuts. Each one of these ingredients are wonderful roasted wouldn’t you say? Toss them all together as a team and into the oven and voila – an easy side dish that’s really good and really good for you.
By Sheryl Aronow
I love dishes that are easy to make yet taste really good, and Roasted Cauliflower is both of those things.
I’ve noticed the past year or so that every LA hipster restaurant I go into these days is serving Roasted Cauliflower and Brussel Sprouts. There was a time when those vegetables were things your mother forced you to eat. Well this mama doesn’t have to force anybody to eat these veggies.
Roasting the cauliflower brings out it’s natural goodness. Tossed with some good quality olive oil, a little garlic, pine nuts and thyme and you have yourself an easy to make, awesomely good side dish. For parties I’ll roast a large pan of cauliflower and serve it with a tangy yogurt sauce. If the hipster restaurants can do it, so can I.
- 2¼ lbs. fresh cauliflower (stems cut off, cut in large chunks)
- ½ brown onion, thick slices
- 3-4 cloves garlic, minced
- ¾ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- juice of ½ lemon
- 3 tablespoons olive oil
- 2 tablespoons pine nuts
- 5 sprigs fresh thyme (leaves pulled off)
- Preheat oven to 400 degrees F, and place oven rack in the middle position.
- Take off the leaves and stems from the cauliflower, and cut it into large chunks. Try to keep most of the chunks the same size so that the cauliflower will roast evenly. Place in a large mixing bowl. Cut the half onion into quarters and place the slices in the bowl.
- Mince 3-4 cloves of garlic and add to the bowl. Sprinkle in ¾ teaspoon of kosher salt and ½ teaspoon of fresh ground pepper. Add the juice of ½ a lemon, 3 tablespoons of good quality olive oil, the pine nuts and the fresh thyme to the bowl and toss to evenly coat the vegetables.
- Transfer to a baking sheet and spread out so that the vegetables are in an even layer on the sheet. Roast in the oven for about 20-25 minutes until the cauliflower is tender when pierced with a fork. You can take the pan out half way through baking and give the veggies a toss. Serve immediately.