Once you taste this fabulous roasted cauliflower you won’t want to eat your cauliflower any other way! This has become our go-to side dish lately – it’s simply the best!
This is a super quick and easy recipe that anyone can make! This recipe is the perfect combination of sweet and salty. If you are a foodie….well, even if you aren’t…..you know that these tastes belong together. I have a serious weakness for anything that is sweet & salty.
I suggest that you get to the store ASAP and get a head of cauliflower so that you can give this recipe a whirl. It can be made so easily on weeknights which I love! It doesn’t take hardly any time to prepare and cooks in less than 15 minutes ( if you prepare the walnuts ahead of time)!
I eat LOTS of veggies and so I am always looking for new side dishes. Sometimes I use this as a main dish and serve it with rice and a salad. If you don’t like walnuts you can substitute them for any kind of nut using the same braise on them. The walnuts really pair nicely though in this dish.
And on a side note for all you health nuts out there – you know that cauliflower is a cruciferous vegetable and should be eaten on a regular basis because it’s so good for you! It’s crazy high in vitamin C, K and B6 – not to mention a very good source of fiber and Omega 3.
Get rid of those recipes where you boil or steam your cauliflower…..and say good-bye to waterlogged, mushy cauliflower! The most important piece of advice I can give you is not to overcook it – make sure you leave it a little crunchy.
Once you taste this fabulous roasted cauliflower you won’t want to eat your cauliflower any other way! This has become our go-to side dish lately – it’s simply the best!
1 Cup of walnuts
2 Tablespoons of honey
1 teaspoon of pure vanilla extract
1 head of cauliflower
8 fresh sprigs of thyme (finely chop the green sprigs leaving behind the branch)
1/4 teaspoon garlic finely chopped
1/4 teaspoon white pepper
1 teaspoon dried chopped onion
3 Tablespoons of olive oil
1 teaspoon of kosher salt (plus a little extra to top off with at the end)