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ROASTED CAULIFLOWER

Ingredients

  • 1 head cauliflower
  • 4 to 5 garlic cloves
  • 3 to 4 olive oil
  • 1 to 2 tsp fresh thyme leaves
  • kosher salt/pepper
  • 1/2 to 3/4 C freshly grated Parmesan cheese
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I am a huge fan of cauliflower. If you haven’t tried my Mashed Cauliflower recipe yet, you need to! This recipe for Roasted Cauliflower could not be easier and it makes the perfect side dish or even a great snack or meal! The original recipe came from Bon Appetit, with a few changes on my part. With just a few simple ingredients, the cauliflower is infused with a ton of flavor…you will eat them like chips…right off the pan! Also check out my Buttermilk Fried Cauliflower. You may just get the kids to eat their vegetables.

Ok…so I do have to tell you about my little mishap with this recipe…I should have taken the thyme leaves off the stem…they were difficult to remove once the cauliflower finished roasting and they were even more difficult to chew.

a pan of roasted cauliflower

Heat oven to 425 degrees. Slice the cauliflower. It will automatically fall of into sliced florets. Lay cauliflower in a baking pan and toss with the garlic cloves (if the garlic cloves are large, cut in half). Drizzle with olive oil. Season with the thyme leaves, kosher salt and pepper.

Allow the cauliflower to roast for about 35 to 40 minutes. Toss a few times during the roasting process. Sprinkle with the Parmesan cheese and allow to roast for another 8 to 10 minutes. You can even turn on the broiler for the last minute to brown more evenly.

That is all she wrote! ENJOY this Roasted Cauliflower. Makes for the perfect snack or side dish. It’s low-carb and keto-friendly.

roasted cauliflower on a pan

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