French Roasted Cauliflower With Thyme

I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  lbs cauliflower florets, chopped into small bits (or keep them larger if you prefer)
• 1  cup  chopped sweet onion
• 3  garlic cloves, coarsely chopped
• 2  tablespoons olive oil
• 1⁄4 teaspoon ground black pepper
• 1  teaspoon  chopped fresh thyme (or 1/2 tsp. dried)
• 1⁄2 teaspoon salt
•  lemon juice (optional)

Directions

1. Preheat an oven to 400°F.
2. Mix cauliflower, onions, and garlic together in a large roasting pan.
3. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
4. Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!