Roasted cauliflower with parmesan is full on flavor and light on labor
When it comes to veggies, the poor, neglected cauliflower has only ever been an afterthought to its brighter cousin broccoli. But nowadays it seems to be experiencing something of an uptrend, especially as a great replacement from more carb-heavy sides such as potatoes or rice.
This recipe really brings out cauliflower's subtle, nutty flavor. Give it a try and see if you don't agree that it deserves more frequent inclusion on our menus!
You will need:
- 1 head of cauliflower
- 4 garlic cloves
- 1 onion, cut into slices
- 5 sprigs of fresh thyme
- salt and pepper
- 1/4 cup olive oil
- 3/4 cup grated parmesan
- 1 and 1/4 cups yogurt
- 1/2 cup chopped chives
- 1/2 cup chopped parsley
- Cut apart all the florets and cut each one into thick slices.
- Place these onto a baking sheet together with the garlic cloves, onion, and thyme. Season well with salt and pepper, and baste the florets with olive oil. Now sprinkle the cheese over everything and mix all the ingredients well.
- Put the sheet into the oven for 25 minutes at 390° F.
- While the cauliflower & co. is baking, prepare the yogurt dip. Mix the chives and parsley into the yogurt together with salt and pepper.
You can serve the dip directly over the cauliflower or on the side, and if you'd like to turn this delicious antipasto into a main dish, just double the amount. What a great reason to serve cauliflower more often... Dig in!