30 minutes
Delicious roasted cauliflower infused with thyme and seasoned to perfection, served with a savory drizzle.
Cauliflower, cut into florets
head
tablespoons
teaspoons
teaspoons
teaspoons
Savory Sauce
to taste
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
2. Prepare the Cauliflower
Place the cauliflower florets in a large mixing bowl. Drizzle them with olive oil and sprinkle with thyme. Toss to coat evenly.
3. Season the Cauliflower
Season the cauliflower with salt and black pepper, distributing the seasoning evenly.
4. Roast the Cauliflower
Spread the seasoned cauliflower in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 20 minutes, until tender and golden brown on the edges.
5. Serve the Cauliflower
Transfer the roasted cauliflower to a warmed serving bowl. Drizzle with your favorite savory sauce while still warm. Serve warm or at room temperature.
Instead of thyme, use rosemary or a mix of Italian herbs. For a Middle Eastern twist, you could use za'atar or cumin. For an Asian flavor, try sesame oil with a touch of five-spice.
Instead of a savory oil-based drizzle, you could create a tahini-lemon sauce, a balsamic reduction, or a pesto to drizzle over your roasted vegetable.
To make this a more substantial meal, you can add roasted chickpeas, tofu, or even chicken thighs to the pan during the roasting process. Adjust cooking times accordingly.
Replace cauliflower with broccoli, Romanesco, or a mix of root vegetables like parsnips and carrots.
For added crunch and nutrition, sprinkle chopped almonds, walnuts, or pine nuts over the cauliflower before serving.
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