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
kosher salt
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.
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