I’m a convert to roasted cauliflower – it has sweetish, caramelized flavour and toothsome al dente texture. I used to dislike cauliflower as a child – steamed or with cheese – with its nasty grainy texture. You’ll like this!
I medium head cauliflower, cut in florets
About ¼ cup vegetable oil
1 rounded tsp kosher salt
1 rounded tbsp thyme leaves
Preheat oven to 425F.
In large bowl, combine with cauliflower florets, vegetable oil, kosher salt and thyme leaves.
Roast them in one layer in a parchment-lined baking pan for 25 to 30 minutes until they are burnished brown.
Makes about 6 servings.