February 1, 2013
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The 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.
- 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
- 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.
I made this side dish on Easter, and it was so colorful and delicious that I know I will make it again (and I won’t wait an entire year). It always amazes me that the simplest things can be so yummy.
- 1 pound large carrots, peeled and cut into angles
- 1 cup onion, chopped
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 2 teaspoons chives, minced
- Preheat the oven to 400 degrees.
- Combine all ingredients and spread out on a cookie sheet.
- Roast in the oven for 20-25 minutes or until tender.
When I made this, I prepped and combined all the ingredients about 6 hours early and kept them in a plastic bag in the fridge until I was ready to cook.