Recipe: Roasted Cauliflower With Olive Oil and Flowering Thyme
This recipe is from "Tender: Simple Ways to Enjoy Eating, Cooking and Choosing Our Food," by Tamara Murphy.
Makes 2-4 servings
1 head of cauliflower
2 tablespoons butter
3 tablespoons extra-virgin olive oil, or more to taste
1 tablespoon balsamic vinegar
Salt and pepper
Flowering edible thyme or fresh thyme leaves
1. Preheat oven to 400 degrees.
2. Leave the cauliflower root on. This helps keep the head intact when you slice it. Cut thick slices, approximately 1/2 inch, with a really sharp knife. Don't worry about the little bits that fall off. Either save them and toss them with your next salad or roast them with your slices.
3. Set a rimmed sheet pan or large cookie sheet in the preheated oven until it's hot. Take the hot pan out of the oven and carefully add the butter, olive oil and vinegar, mixing to blend. It will splatter, so be careful.
4. Place the cauliflower slices in the pan. Coat one side with the butter mixture and turn the slices over with a pair of tongs. Season with salt and pepper. If it seems dry, add a little more olive oil.
5. Roast for 10 to 15 minutes on one side, then turn the slices over. It should be browned and caramelized. Cook for another 10 minutes or so, until the cauliflower is fork-tender. The timing depends on how thick the slices are.
6. Transfer the cauliflower to a platter and garnish with the thyme flowers, thyme leaves or whatever herbs you have. Serve hot or at room temperature.
From "Tender: Simple Ways to Enjoy Eating, Cooking and Choosing Our Food," by Tamara Murphy.
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