French Roasted Cauliflower With Thyme
From: Sharon

I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

SERVES 8

• 2 lbs cauliflower florets, chopped into small bits (or keep them larger if you prefer)
• 1 cup chopped sweet onion
• 3 garlic cloves, coarsely chopped
• 2 tablespoons olive oil
• 1/4 teaspoon ground black pepper
• 1 teaspoon chopped fresh thyme (or 1/2 tsp. dried)
• 1/2 teaspoon salt
• lemon juice (optional)

Preheat an oven to 400°F.

Mix cauliflower, onions, and garlic together in a large roasting pan.

Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.

Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!