Thanks to my frequent lunches at the cafeteria salad bar and the likes of the many, many chopped salad offerings in the Financial District, by the time I start thinking about my next meal after work, the last thing I want is some variation of greens and beans on my dinner plate. The thought of eating another salad is totally unappealing. Thus, my constant fixation on different side options like brussels and most recently, cauliflower.
How cauliflower was only introduced into my life this year is beyond me. I admit that raw, you might as well be eating plain cabbage. But lightly seasoned and roasted with olive oil, it’s a whole new ball game. Cauliflower blossoms into a crispy, delicious, fry-like competitor, yet it’s healthy enough to justify eating an aggressive full head in one sitting.
This variation from Bon Appetit uses full garlic cloves and onions to further enhance the flavor, and is topped with a cheesy coating..and you should know by now about my weakness with cheese. If you want to stick to the clean eats, you can cut the cheese; it will still be delicious.
– 1 head cauliflower
– 1 medium onion
– 4 garlic cloves
– Olive Oil
1. Preheat oven to 425°.
2. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil
3. Season with kosher salt and freshly ground black pepper.
4. Roast, tossing occasionally, until almost tender, 35-40 minutes.
5. Sprinkle with 1/2 cup grated Parmesan, toss to combine
6. Roast until cauliflower is tender, 10-12 minutes longer.
Source: Bon Appetit