Looking for a side dish to accompany some pork, I thought this one would do. My expectations weren't high and were blown out of the water. Originally written to include broccoli, I used a whole head of cauliflower instead. It's hard to buy a 12-oz head of either broccoli or cauliflower and I didn't want to have a bunch of each languishing in the fridge.
Thyme-Roasted Cauliflower with Lemon Salt
adapted from Cooking Club
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3 tbsp extra-virgin olive oil
3 large garlic cloves, minced
24 oz. cauliflower, cut lengthwise into 1/2-inch slabs
8 (4-inch) sprigs fresh thyme
1 1/2 tbsp grated lemon peel
3/4 tsp coarse sea salt
Heat oven to 425ºF.
Combine oil and garlic in small cup.
Place thyme sprigs on baking sheet.
Arrange cauliflower in single layer on baking sheet.
Brush garlic and oil over both sides of broccoli and cauliflower.
Don't sweat it if you don't have a brush. Just spoon the oil and garlic over the slices and smear it around. My brush didn't scoop up the garlic and I wound up doing almost exactly that.
Bake 20 to 30 minutes or until vegetables are browned and tender.
I went for 25 minutes and the cauliflower was just past crisp-tender.
Place on serving platter; lightly crumble a few of the roasted thyme sprigs over the top.
Combine lemon peel and salt in small cup; sprinkle over vegetables.
I wish I'd spent 2 seconds of energy and effort into making the final picture pretty so you'd be tempted to try this recipe because it's awesome! Slicing the cauliflower is a slight annoyance but sticking to it and getting slices of even thickness results in a tantalizingly delicious side dish. The crisped thyme is excellent and the salty zest at the end puts it over the top. Most definitely gonna do this one again.
Cost:
- extra-virgin olive oil: $0.27
- garlic cloves: $0.24
- cauliflower: $1.69
- fresh thyme: $1
- lemon peel: $0.34
- sea salt: $0.21
Total: $3.75 or about $0.94 for each of four delicious servings.
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