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    Peak to Plate » Other (Snacks, Dessert, etc.)

    Smoky Roasted Cauliflower with Thyme and Garlic

    Published: Feb 23, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

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    I know you didn't come to my blog for vegetable recipes but it's important to highlight the sides every once in a while too. This one is a household favorite and we probably eat it a couple times a month in the winter. It's an excellent accompaniment to a perfectly cooked steak or really whatever your heart desires. Cauliflower has some natural sweetness that is really enhanced by roasting. Add some smoked sea salt and savory flavors like thyme and garlic, and you have yourself a perfect winter side dish.

    roasted cauliflower on pan with thyme

    I start with 2 heads of cauliflower that turns into about 4 servings once it's roasted. It's crazy how much it cooks down, but that's how it develops such an amazing flavor. Most recipes I see for roasted vegetables use an oven temperature of 425°F but I like to go low and slow at 375°F to really let that Maillard reaction do its thing. Trust me, it's worth the wait.

    roasted cauliflower ingredients
    cauliflower florets on wood cutting board
    thyme with garlic flakes
    garlic flakes on pan
    smoked salt spilling out of jar
    cauliflower florets with thyme on pan

    Garlic flakes are one of my go-to ingredients. They're so easy to use and perfect for when you don't have time to peel and mince a bunch of garlic. Who does, really? Plus, they turn into these perfect little crispy bits that are just delicious. I love using fresh herbs whenever possible but dried thyme works just as well for this recipe. But, the one ingredient that really takes this recipe to the next level is smoked sea salt. Next time you think your recipe is missing a little something, give smoked salt a try. Keep some on hand and you'll be putting it on everything, not just cauliflower!

    roasted cauliflower on pan with thyme
    roasted cauliflower on sheet pan with thyme.

    Smoky Roasted Cauliflower with Thyme and Garlic

    Annie Weisz
    This cauliflower is the perfect balance of smoky, salty, sweet, savory, and crunchy. It's the perfect accompaniment to a perfectly cooked steak.
    5 from 2 votes
    Print Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 151 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 11 cups fresh cauliflower florets (~2 small/medium heads of cauliflower)
    • ¼ cup olive oil, plus 1 tbsp
    • ¾ teaspoon smoked sea salt
    • 1 ½ tablespoon dried minced garlic
    • freshly cracked black pepper, to taste
    • 3 sprigs fresh thyme (or 1 tablespoon dried)

    Instructions
     

    • Preheat oven to 375°F.
    • Make sure all cauliflower florets are cut into bite-sized or smaller pieces. See pictures for reference.
    • Grease large sheet pan with 1 tablespoon olive oil
    • Add cauliflower to pan. Drizzle with olive oil. Sprinkle with smoked salt, dried garlic, and black pepper. Add thyme sprigs and toss until well combined. Distribute thyme sprigs throughout the pan.
    • Roast in preheated oven for approximately 1 hour. Let cauliflower roast for about 30 minutes before stirring/flipping it. After the first 30 minutes, stir/flip the cauliflower every 5-10 minutes until it's done. Serve warm.

    Nutrition

    Calories: 151kcalCarbohydrates: 16gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 521mgPotassium: 864mgFiber: 6gSugar: 5gVitamin A: 36IUVitamin C: 134mgCalcium: 67mgIron: 2mg
    Nutrition Information Disclosure
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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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