Vegan Roasted Cauliflower with Onion, Garlic, and Thyme

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Photo: Teri Lyn Fisher for Chloe’s Vegan Italian Kitchen

Roasted Cauliflower with Onion, Garlic, and Thyme
Serves 4

I love this simple side dish because it pairs well with just about anything in this book. It’s pleasantly aromatic, making it the perfect subtle vegetable for an entrée that screams for attention.

Note: For a shortcut, purchase precut cauliflower at the grocery store.

Make-ahead tip: Cauliflower can be roasted a day in advance and kept refrigerated. Reheat before serving.

1 small head cauliflower, cut into florets
1 onion, sliced
4 garlic cloves, unpeeled
6 sprigs fresh thyme
4 tablespoons olive oil
Sea salt
Freshly ground black pepper

Preheat the oven to 400 degrees F. Spread cauliflower, onion, garlic, and thyme in one layer on a large rimmed baking sheet and drizzle with oil. Season with salt and pepper.

Roast for 35 to 45 minutes, or until fork-tender, stirring frequently with a spatula or large spoon to even out the browning. Taste occasionally to see if more salt or pepper is needed. Remove from oven, remove garlic cloves, and season to taste.

Excerpted from Chloe’s Vegan Italian Kitchen by Chloe Coscarelli (Simon & Schuster). Copyright © 2014.

More Vegan Recipes:
Pumpkin Seed-Crusted Tempeh Recipe
Better-Than-Takeout (Vegan!) Pad Thai
Vegan Pumpkin Pancakes Recipe

What’s your go-to vegan dish? Let us know!