Roasted Cauliflower

Wade and I love veggies, but in the winter it can be hard to find good, decently priced produce.  Cauliflower is one of our favorite go-to vegetable side dishes in the winter because it is usually reasonably priced and it wasn’t picked under-ripe and shipped to the store, like some of the other fruits and vegetables in the winter.  We’ve both made cauliflower this way for several years.  The roasting really brings a nice, almost nutty flavor to the cauliflower.  And you can’t go wrong with garlic and cheese.

The recipe is versatile so the spices and cheese can be mixed up to suit your mood or whatever you happen to have in the house.  When we have it on hand Swiss cheese is my favorite for this dish.  We have also prepared broccoli this same way with some cheddar cheese on top.

•1 large head cauliflower
•3 cloves garlic, minced
•1-2 tablespoons olive oil- just enough to drizzle and coat the cauliflower
•1 teaspoon thyme
•Salt and pepper, to taste
•1/4 cup shredded cheese, any flavor (I used Parmesan)

Preheat the oven to 400.

Cut the cauliflower head into florets.  Place in a baking dish with the chopped garlic.  Drizzle with the olive oil.  Sprinkle on the thyme, salt, and pepper.  Toss together gently. Roast in the oven for about 15 minutes, or until the cauliflower is tender and beginning to brown slightly.  Top with the shredded cheese and roast another five minutes, or until the cheese is browned and bubbly.


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