roasted cauliflower

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directly from the pages of bon appetit magazine, from last month’s issue, February 2013 comes this idea for roasting winter vegetables.  as i have testified to in earlier blog entries, i believe any vegetable tastes better roasted.  i have tried squash, broccoli, carrots, and now roasted cauliflower.  if you have cauliflower haters in your family, this is another way to introduce them to this tasty vegetable.

as per the recipe suggestion, i added one sliced onion and fresh thyme sprigs.  seasoned with ground black pepper, a bit of sea salt, and if desired, a bit of garlic to taste finishes the recipe.

to make this dish:  preheat the oven to 400 degrees.  cut one whole head of cauliflower into individual florets.  toss them on a large baking sheet with one sliced white onion, fresh thyme sprigs, and about 2 tablespoons olive oil.  i seasoned them with sea salt and freshly ground pepper.  roast about 20 minutes, and rotate the pan, and decide if your vegetable need more cooking time.  i usually add a sprinkle of Parmesan cheese during the last 10 minutes of baking time.  total cooking time may range from 30 to 45 minutes.  

cook until the cauliflower is tender and browned. 

 

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