mediterranean roasted cauliflower

Name: Mediterranean Roasted Cauliflower
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 large cauliflower head (about 2 to 2 1/2 lbs); 1 small onion, cut in half and then cut into thin slices; 4 clove(s) fresh garlic, minced; 4 sprig(s) fresh thyme, finely chopped; 2 teaspoon(s) salt; 1 teaspoon(s) black pepper; 3 to 4 - capers, rinsed and then crushed; 1/4 cup - olive oil; 1/2 - lemon (to be squeezed); - shredded parmesan cheese, for garnish - optional (shreded, not the finely grated stuff from a tub)

(5 RATINGS)

10 Pinches 4 Photos

Vickie Parks

Renton, WA

Updated on Jun 2, 2018

I've always used this recipe for roasting broccoli and cauliflower. It's the best way I've found to roast vegetables so that they brown evenly and not emerge a mushy mess. It's best to place the pan near the bottom of a blazing hot oven (at least 425°). The intense heat will radiate upward from the bottom of the oven, and the vegetables that are in contact with the baking pan will crisp and caramelize instead of steam and become mushy.

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Cauliflower prepared in a new and delicious way

prep time 15 Min

cook time 35 Min

method Roast

yield 4 serving(s)

Ingredients

1 large cauliflower head (about 2 to 2 1/2 lbs)
1 small onion, cut in half and then cut into thin slices
4 cloves fresh garlic, minced
4 sprigs fresh thyme, finely chopped
2 teaspoons salt
1 teaspoon black pepper
3 to 4 - capers, rinsed and then crushed
1/4 cup - olive oil
1/2 - lemon (to be squeezed)
- shredded parmesan cheese, for garnish - optional (shreded, not the finely grated stuff from a tub)

How To Make mediterranean roasted cauliflower

Step 1

Preheat oven to 450°F. Lightly coat a baking sheet with non-stick cooking spray (or for easy clean-up, line baking sheet with foil and lightly spray foil to prevent sticking).

Step 2

Cut cauliflower into bite-size pieces, and place in a large bowl. Cut onion in half, and then cut both halves into thin slices. Add onion slices to bowl.
Step 3

Add garlic, thyme, salt, pepper, crushed capers (if using) and olive oil to a salad cruet or jar with a lid. Shake cruet/jar until well blended. Pour the herb dressing over the cauliflower and onion slices, and toss until well coated.
Step 4

Spread the cauliflower and onion slices on prepared baking sheet. Place baking sheet in lower rack in oven and roast for 35 to 40 minutes or until cauliflower is tender and lightly browned, turning once during roasting. Remove baking sheet from oven, and sprinkle lemon juice on top. If preferred, garnish with freshly shredded Parmesan cheese, and serve immediately while still hot.
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