Cauliflower is one of those vegetables I’ve always struggled eating until recently. In efforts to get my two blonde babes to keep an open mind about all foods, I figured I should do the same and simply try different variations of cooking said vegetable.

One tried and true method I’ve found to get almost anyone to enjoy a vegetable they normally turn up their nose to is to roast it in the oven with fresh herbs. Herbs provide such a strong punch of flavor simply + naturally, and in no time at all completely change the flavor of any dish. Roasting vegetables with a little EVOO also brings out the vegetable’s natural sweetness and enhances it’s flavor so nicely that I find myself using this technique when I’m in a cooking rut or short on time.

I digress. This recipe doesn’t roast the cauliflower, so you may be wondering why I even bring it up. Two reasons: 1.) be bold + take a vegetable you’re not all that keen of and roast it. Trust me. 2.) after using the vegetable in a new way – it will open your mind up about trying other preparations as it did for me with cauliflower.

This recipe is so simple and has become a favorite side dish with any protein. It’s also a fun way to change up the usual carb side option with a flavorful veggie substitute. I encourage you to use your favorite herb in this – thyme is lovely, but I can think of a few substitutes that would also go well, like chives, sage or rosemary. Happy cooking and thanks for stopping by!

Ingredients:

• 1 head cauliflower, preferably organic
• 1/2 yellow onion, diced
• 1/2 cup grated parmesan cheese
• 4 tbsp EVOO
• 2 tsp ground pepper
• 1.5 tsp garlic salt
• 2 tbsp fresh thyme, plus more for garnish

Method:

1. Grate the head of cauliflower, sticking to the portions you would eat. It will grate easier if you leave the head whole rather than cutting the segments off the stalk.
2. In a large pan on your stovetop, add the EVOO, diced onions, grated cauliflower, chopped thyme, garlic salt + pepper. Saute 10-12 minutes over medium heat, stirring frequently. 
3. Add the parmesan cheese and saute an additional 5 minutes. Remove from heat + serve with fresh thyme garnished atop.