Lemon and thyme smell great together (that's actually a scent combination of one of my handmade soaps!) and they also make a tasty duo. The ever versatile cauliflower is delicious when roasted with these two elements. This recipe makes for a tasty, easy to make dish that can stand on its own or be added as a side to compliment just about any main dish.
1 Head of Cauliflower
1 Lemon for the Juice
10 Thyme Sprigs
3 Tbsp of Extra Virgin Olive Oil
4 Dashes of Salt
Peel the leaves off of the base of the cauliflower head and cut off the stalk. Next, rinse off the cauliflower before cutting the cauliflower head in half and then into small bunches of florets. Pour 2 tbsp of extra virgin olive oil into the bottom of a roasting pan and then add cauliflower evenly distributing it in the pan. Pour 1 tbsp of extra virgin olive oil over the cauliflower florets and add 4 dashes of salt. Toss the cauliflower florets in the roasting pan to evenly coat them with the oil and salt. Evenly distribute the thyme sprigs throughout the pan. Rinse the lemon and slice in half. Squeeze the juice of one half of the lemon over the cauliflower florets. Roast at 400 *F for 40 minutes, turning the cauliflower in the pan over after 20 minutes. Once the cauliflower is done roasting, squeeze the juice of the other half of the lemon over the cauliflower.
This recipe serves 4.