Roasting is my most favorite way to cook cauliflower and that's what I did with the Romanesco cauliflower as well. I tossed the florets with olive oil and a good bit of fresh thyme and garlic and then once roasted I mixed in toasted pine nuts and some freshly grated parmesan cheese. The combination was divine - my entire family wanted more even though I had roasted a whole head of it. The addition of the pine nuts gives the dish some richness and the parmesan rounds it off with its salty crunch.
|Roasted Romanesco cauliflower with thyme and pine nuts|
1 tablespoon finely minced fresh thyme
1 tablespoon finely minced fresh garlic
1 teaspoon kosher salt
2 tablespoons or more extra virgin olive oil
Generous grinds of fresh black pepper
1/4 cup toasted pine nuts
1/4 cup shredded Parmesan cheese
- Preheat the oven to 450 F.
- Cut the cauliflower into small florets trying to retain their minaret shape.
- Toss the cauliflower with the olive oil, salt, pepper, thyme and garlic and place them in a single layer on a roasting pan. Cook for 20 minutes. Toss once again and put it back in the oven for another 10 minutes to get those nice brown tips.
- Remove to a serving bowl and mix well with the cheese and pine nuts before serving.
Serves 3 people or very greedy 2.