Ready for the best cauliflower on the planet? Roasting is hands down my favorite way to prepare vegetables. The basic method is always the same: coat with olive oil, season with salt and pepper, and roast at a high temperature. While roasted cauliflower is perfectly delicious on its own, I love to take it up a notch and throw in onion, herbs, and just before serving, hit it with a sprinkle of toasted pine nuts.
Steaming and boiling cauliflower often turns out a soggy, overcooked, and waterlogged result. I’m always looking to bring out the best flavor in whatever I’m cooking and in this case, roasting cauliflower is a slam dunk. Roasted cauliflower delivers a gorgeous looking vegetable that offers up little brown bits of caramelized goodness! This delicious side dish is easy enough for a weeknight dinner and lovely enough for company.
- 1 head cauliflower, cut into florets
- ½ medium red onion, sliced
- 4 sprigs thyme
- 3 Tablespoons good olive oil
- kosher salt
- freshly ground pepper
- optional topping: toasted pinenuts
- Preheat oven to 425 degrees F.
- In a bowl, toss cauliflower florets, onion, and thyme with olive oil. Season with salt and pepper.
- Spread cauliflower mixture evenly onto half sheet pan. Do not crowd pan.
- Turn vegetables halfway through cooking for even browning.
- Cook for 20-25 minutes until cauliflower is golden brown and tender.