simply the best

Roasted cauliflower with parmesan and thyme. Cauliflower stinks up our house just about as badly as Brussels sprouts, but I continue to make it. That must mean I like it a lot.

I've prepared a head of cauliflower a few different ways in my life, and so far, this is my favorite. The florets get perfectly soft (I like 'em a little mushy!) and browned, and the onions add a nice sweetness. Our thyme plant is working overtime, so I had plenty to use for this dish. Don't skip it, and use fresh Parmesan if you can--it melts up nicely and contributes a lovely nuttiness to the veggies.

The recipe at Bon Appetit instructed to continue roasting at full force after adding the cheese, but I find that simply returning the cheesed veggies to a warm but off oven works even better--the cheese gets creamy and wonderfully melty. This is an easy and tasty dish you should add to your rotation!

Simple is Best Cauliflower
Slightly adapted from this recipe
(printable recipe)
Serves 4-6
Ingredients:

• 1 head cauliflower, cut into florets
• 1 medium onion, cut into chunks
• 4 sprigs fresh thyme
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
In a bowl, toss cauliflower florets, onion, thyme, and oil together; season with salt and pepper.
Spread the mixture out on the prepared pan and roast, tossing occasionally, until almost tender, 35-40 minutes; turn the oven off.
Sprinkle the veggies with Parmesan cheese, then return the pan to the oven for a minutes longer, just to melt the cheese.
Serve immediately.