Parmesan-Roasted Cauliflower


When it comes to food, sometimes, you need fancy and elaborate. Sometimes you want to take on a complicated recipe or new-to-you technique. Sometimes, you (well, I) want — need, even — to spend hours in the kitchen.

And sometimes… you’ve been on business travel for the better part of 10 days, your refrigerator is empty, and you’d give your right arm for anything that doesn’t taste like it could have come from an airport, gas station, or chain restaurant.

6 ingredients (plus salt & pepper). Vegetarian. Low effort, high return.

Happy Monday!


Parmesan-Roasted Cauliflower

From Bon Appetit

Yield: 4 servings (2 if it’s a main course)

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 unpeeled garlic cloves
3 Tbs olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Preheat oven to 425°. On a large rimmed baking sheet, toss together cauliflower, onion, thyme, garlic and oil. Season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with cheese, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.


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