Roasted Carrots And Cauliflower With Thyme Food

FRENCH ROASTED CAULIFLOWER WITH THYME

French Roasted Cauliflower With Thyme image

I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

Provided by Sharon123

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs cauliflower florets, chopped into small bits (or keep them larger if you prefer)
1 cup chopped sweet onion
3 garlic cloves, coarsely chopped
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon salt
lemon juice (optional)

Steps:

Preheat an oven to 400°F.
Mix cauliflower, onions, and garlic together in a large roasting pan.
Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!

ROASTED CARROT AND CAULIFLOWER SOUP

Roasted Carrot and Cauliflower Soup image

Make and share this Roasted Carrot and Cauliflower Soup recipe from Food.com.

Provided by sofie-a-toast

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb carrot, peeled and cut into 2-inch chunks, with larger pieces sliced in half
1/2 head cauliflower, trimmed into florets
1/2 cup yellow onion, diced
3 1/2 cups vegetable broth
1 tablespoon olive oil
2 tablespoons fresh thyme
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1/2 cup heavy cream

Steps:

Preheat your oven to 410 degrees F.
Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
Add the cream, a little at a time, and continue to blend until incorporated.
Serve in individual bowls, garnished with the slivered almonds or fresh parsley.

Nutrition Facts : Calories 186.2, Fat 14.8, SaturatedFat 7.4, Cholesterol 40.8, Sodium 1236.5, Carbohydrate 12.8, Fiber 3.9, Sugar 5, Protein 3

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