Parmesan-Roasted Cauliflower

Winter is a time for resting, eat nourishing food, recharge your batteries, and even feel a little depressed or melancholy.
The days are short, and the nights are long. It’s nature’s way of showing us to recuperate.
We should embrace hibernation, save energy, and get a lot of sleep. Maybe sleep until we’re completely sleeped-out (if that's even a thing).
It has been said that the “average” American sleeps for 8 hours every night during wintertime.
I honestly would like to meet this “average” American.
Because I don't think I've slept 8 hours nightly since...ummm...since...I don't know when.
6? Always.
7? Sometimes
8? I would love to but I NEVER do.
Every single night I crash into bed like a ton of bricks, yet I always wake up 5 minutes before my alarm goes off.
It’s not like I’m perpetually tired, but I know I could sleep more.
And I never oversleep, not even on weekends. It’s just not in me.

Anyways, winter is also the time to eat wholesome food made with tasty, seasonal, and healthy ingredients.
Cruciferous vegetables (such as broccoli, cauliflower, kale, cabbage, collard greens, Brussels sprouts, etc.) are in season, and you should make sure to eat lots of them.
They’re not only delicious, they’re super healthy too.
They contain a wide variety of disease-fighting antioxidants and phytochemicals, and they’re a great source of complex carbs and fiber.
Health experts recommend eating at least three servings of cruciferous vegetables each week.
Personally, I recommend eating at least one serving a day.
These veggies are so easy to steam, roast, saute — why could you possibly want to deprive yourself of such goodness?
Mom was right when she said to finish your broccoli!

Among all cruciferous vegetables, cauliflower has to be my favorite (you probably know this!)
There are many delicious ways to cook cauliflower, but roasting is in a league of its own.
When you roast cauliflower, it becomes tender and caramelized and doesn’t smell at all like when it’s boiled or steamed.
Roasting elicits a natural sweetness that is to die for.
Add a bit of Parmesan cheese - probably the most umami ingredient in western cookery - and you’ve got yourself a total winner.
The combo of meaty, caramelized cauliflower florets, slightly burnt shallots, fragrant garlic, and aromatic thyme is my go-to winter side dish.
Simple, easy, so very yummy!

Parmesan-Roasted Cauliflower                                                                  Print this recipe!

Adapted from BonAppetit

Ingredients
Serves 4 as a side

1 medium head cauliflower, cut into small florets
4 shallots, peeled and quartered (or 1 medium onion, sliced)
4 unpeeled garlic cloves
4 thyme sprigs
3 tablespoons olive oil
1 teaspoon fine grain salt
Ground black pepper to taste
½ cup / 2 oz / 50 gr grated Parmesan cheese

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle.
Toss on a large rimmed baking sheet cauliflower florets, shallots, garlic cloves, and thyme sprigs with olive oil, salt, and pepper.
Roast in the oven, tossing occasionally, until golden and almost tender, about 35 to 40 minutes.
Sprinkle with Parmesan cheese, and roast for further 10 minutes.
Serve warm.

Nutrition facts

One serving yields 125 calories, 8 grams of fat, 9 grams of carbs, and 8 grams of protein.