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No More Mushy Cauliflower

parmesan-roasted-cauliflowerThe cauliflower of my childhood took one of two forms: The frozen variety, in which the steamed or boiled veg took on a sponge-like quality; and the raw variety, OK to dip in dressings at a party, but not really acceptable on the dinner plate. A very simple seasoning and roasting has made this winter vegetable a side dish staple, and I hope you enjoy it as much as I do.

The Ingredients

  • 1 head of cauliflower
  • 1 medium onion, sliced
  • 4 sprigs of fresh thyme
  • 4 unpeeled cloves of garlic
  • 3 Tablespoons olive oil
  • kosher salt
  • freshly ground pepper
  • 1/2 cup grated Parmesan cheese

The Directions

  • Preheat your oven to 425 degrees — nice and hot
  • Cut the cauliflower into bite size florets
  • Toss cauliflower on baking sheet with the onion, thyme, garlic and olive oil; season with salt and pepper
  • Roast, stirring and tossing occasionally for 35 or so minutes until the cauliflower is almost tender
  • Sprinkle with Parmesan and continue to roast another 10 minutes more (cauliflower should then be tender)


PS – Discard the thyme and garlic cloves.