I was looking for something a bit different for a side dish to serve with turkey meatballs from the freezer. I remembered that I had been meaning to try this dish of roasted cauliflower I saw on Orangette, since this vegetable is more to my liking roasted than steamed. Plus, it was easy enough to pull together! I’d make this again, even though the Little Prince has decided he no longer likes cauliflower.
1 head cauliflower, trimmed
1 medium onion, sliced (not too thinly; about ½”-thick slices)
4 thyme sprigs
4 unpeeled garlic cloves (I chose to peel mine)
3 Tbsp. olive oil
freshly ground black pepper
½ cup parmesan or grana padano, for grating (I eyeballed it)
Preheat the oven to 425 °F, and line a rimmed sheet pan with parchment.
Place the cauliflower on a cutting board, and slice it top-down into roughly 1/3-inch slices. Some of the slices will crumble, which is fine. Scoop all of the cauliflower into a large bowl, and add the onion, thyme, garlic, and olive oil. Toss well. Season to taste with salt and black pepper.
Arrange the mixture in a single layer on the prepared sheet pan. Roast, tossing occasionally, until the cauliflower is mostly tender, golden brown, and caramelized at the edges, 25-30 minutes. Take the pan out of the oven, and grate a generous amount of parmesan over the vegetables. Return the pan to the oven, and continue to roast for another 5 or 10 minutes. You’re basically cooking it to eye: you want the cauliflower to be nicely caramelized, but you don’t want the onions to burn.
Serve hot or at room temperature.