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Roasted Cauliflower and Red Onion
Serves 4
| prepPreheat oven to 425°F / 220°C | |||
| 2 lb / 910 g cauliflower, cored and cut into 1-in / 2.5-cm florets | toss together in large bowl | drizzle oil, season, toss to coat | roast 425°F / 220°C, 25–35 min; season & serve |
| 1 medium red onion, halved through the root and cut into ½-in / 12-mm slices | |||
| 12 garlic cloves, peeled | |||
| 4 sprigs fresh thyme | |||
| ¼ cup / 60 ml extra-virgin olive oil | |||
| kosher salt or coarse sea salt | |||
| freshly ground black pepper | |||
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