Thursday, December 18, 2008

in between the butter and sugar

In the midst of the sugar-frenzy that seems to be happening all around this month, it seems like a good idea to throw in a quick savory recipe here. I know lavish holiday meals are just around the corner and it's the season for indulgence and rich, sophisticated dishes, but in between the butter and sugar, a simple pan of roasted veggies is a nice contrast. I've my own plans for roasting a turkey in my tiny little oven and making pies and dressing and all those wonderful and seasonal comfort foods, but before those tasks are under way, let's have an un-fussy dish of cauliflower, oven-roasted, with a little olive oil and herbs, shall we?
Oven-Roasted Cauliflower with Lemon Thyme


1 medium head of cauliflower, cored and cut into florets
1-2 Tb. olive oil (depending on how much cauliflower you have)
1/2 tsp. dried lemon thyme (or regular thyme)
salt and pepper

Preheat the oven to 425 degrees Fahrenheit.

In a roasting pan, combine the cauliflower, olive oil, thyme, and a little salt and pepper to taste, and spread to make an even layer. Roast in the oven for 30-45 minutes (stir once about half-way through cooking) or until cauliflower is beginning to brown and is cooked through.
Satisfying, isn't it?

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