French Roasted Cauliflower With Thyme Recipes

ROASTED CAULIFLOWER WITH THYME AND NUTMEG

Roasted Cauliflower with Thyme and Nutmeg image

Roasting is great for cauliflower, and nutmeg is just the right spice for the versatile veggie. Let your family be both surprised and delighted by this recipe! The preparation is simple. Toss trimmed cauliflower with olive oil, freshly grated nutmeg, salt and pepper. Then lay fresh thyme sprigs on top of the cauliflower and roast for 30 minutes. The decadent aroma of the thyme infuses itself into every bite. Finally, sprinkle with grated Parmesan cheese and enjoy!

Provided by Paola van der Hulst

Categories Dinner

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 head cauliflower, trimmed and cut ¼-inch-thick slices
¼ cup extra-virgin olive oil
1 teaspoon freshly grated nutmeg
8 fresh thyme sprigs
¼ cup grated Parmesan cheese
sea salt and freshly ground black pepper

Steps:

Preheat the oven to 375°F (190°C). Lay cauliflower slices onto a rimmed baking sheet in a single layer. Drizzle olive oil and sprinkle nutmeg over the cauliflower; season generously with salt and pepper. Lay thyme springs atop the cauliflower. Roast in preheated oven until tender, about 30 minutes. Sprinkle Parmesan cheese over the cauliflower slices and continue to roast for 5 to 7 minutes more.

FRENCH ROASTED CAULIFLOWER WITH THYME

French Roasted Cauliflower With Thyme image

I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

Provided by Sharon123

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs cauliflower florets, chopped into small bits (or keep them larger if you prefer)
1 cup chopped sweet onion
3 garlic cloves, coarsely chopped
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon salt
lemon juice (optional)

Steps:

Preheat an oven to 400°F.
Mix cauliflower, onions, and garlic together in a large roasting pan.
Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!

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