balsamic vinegar, or garlic with salt & pepper, and maybe a little Parmesan cheese. An Indian-style version would use turmeric and other curry spices, and possibly some cashews for crunch. Because I was serving roasted cauliflower as the side dish for Greg's German venison gulasch, I decided to use seasonings that are common in German recipes. I settled on nutmeg and thyme, although with some hesitation because my research failed to uncover other recipes combining just those two seasonings. But I had a hunch they'd work with the roasted cauliflower, and once we tasted the results, Greg and I agreed that they did (thank goodness!). If you make this recipe, please leave a comment to let me know what you think.
This recipe serves four as a side dish. I used a large head of organic cauliflower but unfortunately forgot to weigh it before cooking. If you use a small or medium head, you might want to reduce the nutmeg and thyme to 1/4 tsp each, and the oil to 2 tablespoons instead of 3. And although this recipe is vegetarian, you could certainly add some cooked crumbled bacon before serving.
1 large cauliflower, preferably organic
3 Tbs olive oil
1/2 tsp ground nutmeg
1/2 tsp dried thyme
1/4 tsp Kosher salt (or to taste)
Ground white pepper to taste (I used several twists from my pepper mill; you can substitute black pepper)
Preheat oven to 450°F degrees. Wash & dry the cauliflower, remove any leaves and break up into florets. In a large bowl whisk together remaining ingredients. Add the florets and gently toss to coat evenly. Spread the seasoned florets in a single layer on a shallow roasting pan or baking dish and place on middle rack in oven. Roast at 450°F until golden brown and tender (about 30 to 40 minutes), stirring & turning over the florets occasionally.