Roasted Cauliflower with Onion, Garlic, and Thyme
I love this simple side dish because it pairs well with just about anything in this book. It’s pleasantly aromatic, making it the perfect subtle vegetable for an entrée that screams for attention.
For a shortcut, purchase pre-cut cauliflower at the grocery store.
Cauliflower can be roasted a day in advance and kept refrigerated. Reheat before serving.
- 1 small head cauliflower, cut into florets
- 1 onion, sliced
- 4 garlic cloves, unpeeled
- 6 sprigs fresh thyme
- 4 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
Preheat oven to 400 degrees.
Spread cauliflower, onion, garlic, and thyme in one layer on a large rimmed baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast for 35-45 minutes or until fork tender, stirring frequently with a spatula or large spoon to even out the browning. Taste occasionally to see if more salt or pepper is needed. Remove from oven, remove garlic cloves and season to taste.