Roasted Cauliflower with Thyme & Parmesan

Here’s just a simple little idea to spice up your cauliflower dish. Right now I am so loving how versatile cauliflower is! It is a vegetable that I once thought to be a little bit on the boring side but has now become one of my go-to side dishes. Here are some of the things I’ve been loving -

• Using large chunks, rub with olive oil and your favorite seasonings and then steam, this makes a perfect substitute for your higher carb baked potato side dish

• Grate a head of cauliflower to make your own cauliflower rice

• Roast bite size florets of cauliflower with olive oil, salt and pepper, perhaps mixed in with other veggies

• Use pieces of cauliflower in Zuppa Soup instead of potatoes

And now - roasted cauliflower with a little extra spice!

INGREDIENTS -

1 head cauliflower, cut into bite size florets, about 4 cups
2 tbsp olive oil
2 tbsp ghee or butter
2 cloves garlic, finely minced
3-4 springs thyme, leaves removed
1/3 cup grated parmesan
salt and pepper to taste

Preheat oven to 390 degrees.

In a small bowl melt the ghee or butter, then whisk in the olive oil. Add the garlic, thyme, salt and pepper and mix together. Drizzle over the cauliflower and rub in well with your hands to coat the cauliflower. Add the parmesan and mix to combine.

Spread the cauliflower onto a roasting pan and place in the preheated oven. After 10 minutes, use a spatula to turn the cauliflower. Then keep a close eye on it, depending on your oven and how heavy your roasting pan is, the parmesan could turn brown too quickly so it may need more stirring. After another 10 minutes the cauliflower should be done just perfect.

Place in a serving dish and, if desired, sprinkle a little more parmesan over the cauliflower.

This makes a perfect side dish to many meals, or just by itself is good too! Enjoy!