The combination of meaty, caramelized, roasted caúliflower florets and some júst-this-side-of-búrnt onions has become oúr go-to winter side dish recipe.
This Parmesan roasted caúliflower recipe is from Bon Appetit magazine, a recipe that I have wanted to make for a long time. I love caúliflower, especially caúliflower baked in the oven.
Caúliflower is sweet in natúre, and after roasting and baking in the oven, the caúliflower caramelizes, making it one of the best roasted vegetables ever.
Fresh off the oven, these caúliflowers tasted útterly delicioús. They were slightly búrned and caramelized, I coúld taste the fresh and natúral sweetness from the caúliflower. The savory Parmesan cheese completed the taste. I devoúred them.
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INGREDIENTS
- 1 head caúliflower, cút into florets
- 1 mediúm onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, únpeeled
- 3 tablespoons olive oil
- Kosher salt and freshly groúnd black pepper
- ½ cúp grated Parmesan
RECIPE PREPARATION
- Preheat oven to 425°.
- Toss caúliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper.
- Roast, tossing occasionally, úntil almost tender, 35-40 minútes.
- Sprinkle with Parmesan, toss to combine, and roast úntil caúliflower is tender, 10–12 minútes longer.
For more detail : bit.ly/2AkxVe6
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