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Roasted Cauliflower with Shallots, Orange and Thyme

Name: Roasted Cauliflower with Shallots, Orange and Thyme
Prep time: 20 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 2 medium heads cauliflower, cut into florets (9 to 10 cups); 2 medium shallots, sliced; 1/3 cup olive oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon chopped fresh thyme leaves; 2 teaspoons shredded orange peel; 1/4 cup toasted pine nuts, if desired

Prep 20 min
Total 1 hr 10 min
Servings 8

Roasted cauliflower pairs perfectly with shallots and aromatic orange and thyme for a deliciously beautiful holiday side dish that will please the whole crowd (even vegans)!

February 28, 2018

Ingredients

2 medium heads cauliflower, cut into florets (9 to 10 cups)
2 medium shallots, sliced
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon chopped fresh thyme leaves
2 teaspoons shredded orange peel
1/4 cup toasted pine nuts, if desired

Steps

1

Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
2

In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
3

Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.

This side is great served hot but is equally yummy at room temperature.
For the prettiest shredded orange peel, use a channel knife, which is a favourite of bartenders.
Always read the labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.