Roasted Parmesan Cauliflower with Lemon Thyme

Patty Barney

By
@plbarney

Hearty!


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Comments:

Serves:

6

Prep:

1 Hr

Cook:

30 Min

Method:

Roast

Ingredients

1 medium
head(s) cauliflower leaves trimmed
2 c
vegetable broth
6 c
water
1 Tbsp
minced garlic
5 Tbsp
lemon juice
2 Tbsp
fresh thyme
2 Tbsp
butter
1 Tbsp
ground cinnamon
1 Tbsp
montreal steak seasoning
2 Tbsp
olive oil
1/2 c
parmesan

Directions Step-By-Step

1
in big pot dump 2 cups vegetable broth, 6 cups water, 3 T. Lemon juice, 1 T. fresh Thyme, 1 T. Ground cinnamon, 1 T. Montreal steak seasoning, 1 T. minced garlic 2 T. butter. Bring to a boil. .
2
Place whole head cauliflower stem side up into boiling mixture...boil til fork tender at stem.
3
Scoop whole head out. Place on cooking sheet stem side down. Sprinkle lots of Parmesan on top pressing into all the crevasses. Put in 450° oven for 30 min
4
Make a "dressing" of 1 T. fresh thyme 2 T. Olive oil 2 T. lemon juice to drizzle over the top. Slice into wedges and serve with ranch dressing or a dressing of your choice for dipping.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: English
Other Tag: Healthy