Parmesan Roasted Cauliflower
This recipe will forever remind me of my first Fat Loss Cooking School workshop held in Damariscotta, Maine, earlier this year.
When I meet women who are new to eating for fat loss, they are often very resistant to the idea of eating so many vegetables, especially the non-starchy vegetables. They almost always proclaim hatred for one or all of these vegetables: broccoli, asparagus, Brussels sprouts - and cauliflower.
"Oh - I don't eat that," they say.
"Oh - but you're about to, " I reply.
One of my goals in Fat Loss Cooking School is to show women that they don't hate these foods, they just haven't had them prepared the right way. When I get a client to like cooking and eating vegetables, their whole outlook on eating for fat loss changes. They become more adventurous with all foods and start experimenting more in the kitchen. It's a big shift - to suddenly start eating something you've spent your whole life avoiding and hating.
This Parmesan Roasted Cauliflower recipe is adapted from Bon Appetit and has converted many cauliflower-haters into the kind of people who try to hoard an entire sheet pan of this stuff for themselves.
Adapted from Bon Appetit
2 heads of cauliflower, chopped into florets and cut into thin slices
1-2 medium yellow onions, sliced into wedges
6-8 fresh thyme sprigs
8 unpeeled garlic cloves
1/4 c. olive oil
1/2 c. grated parmesan cheese
Salt and pepper, to taste
1. Preheat oven to 425 degrees.
2. Prepare two large rimmed baking sheets and line with parchment paper. Slice cauliflower heads into thin slices and break apart the florets. Arrange them evenly in a single layer on the baking sheets.
TECHNIQUE TIP: Slice the cauliflower as seen in the first photo above, so the pieces lay flat on the pan versus breaking them into the chunks you see on veggie trays. This gives the cauliflower more surface area. That means more even browning and roasting and better flavor.
3. Onto each cauliflower-lined baking sheet, add one sliced onion, 4 unpeeled garlic cloves, 3-4 sprigs of thyme, and salt & pepper. Drizzle each baking sheet with 2 Tbs. olive oil and toss with clean hands to combine.
4. Roast, tossing occasionally, for 35-40 minutes.
5. Sprinkle each baking sheet with 1/4 c. grated parmesan cheese and return to oven until cheese is golden and bubbly.
COOK'S NOTE: This is best served hot right out of the oven. If you're making it for a dinner party or holiday meal, make it right before your guests are seated. It's not the kind of dish you can pile into a lidded casserole dish and leave on the buffet table until people are ready to eat.