I really never thought in my adult life that I would eat vegetables on the reg. Once you find out ways to make them delicious, it seems like a no-brainer. This recipe was inspired after coming across Emeril Lagasse’s Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice. I wanted to make use of some white truffle oil that’s been sitting in my pantry, so I added a little to the mix. It was the perfect complement to the Italian flavors in this dish. You can toss all the ingredients in a large bowl before pouring onto a platter, or you can save a dish and just mix it all up right in the pan!
I roasted for 15 minutes, topped with the Parmesan, and broiled on high until the mix was bubbly and a little browned.
The results were heavenly. And the recipe is really insanely easy. It’s hard to mess up! I used only a half of a cauliflower for my late afternoon snack, but a whole cauliflower would work for two or more people. This is such an amazing side dish!
- Preheat your oven to 500 degrees F. Line a baking dish with foil (to make clean-up easier). Spread out cauliflower and onions in dish and drizzle with oils. Add salt, peppers, garlic, and lemon juice, and thyme. Toss together to coat the veggies, and roast for 15 minutes.
- Stir around every five minutes or so to make sure its roasting evenly.
- Top with parmesan cheese after removing from oven, and enjoy!
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