Roasted Cauliflower

• I like trying to find new recipes for vegetarian dishes to have on Meat Free Monday, or any day of the week really. Being a bit of a carnivore, my repertoire is a bit limited.
  

  
  

  After making the cauliflower 'steak' that we had with the turkey shanks last week, I had more or less half a cauliflower to use up. I didn't feel like making soup again, so I searched the interwebs for ideas. I came across a recipe for roasted cauliflower on the Bon Appetit website and modified it to use extra ingredients that I had in the cupboard and fridge. 

  
  

  This dish is the result. It was perfect as a light vegetarian meal, but would also be great as a side dish with meat or fish. Make sure you season it well, otherwise the cauliflower can be a little bland.

  
  

  The roasted capsicum added some beautiful sweetness and the macadamias some crunch. I used yellow capsicum, but you could use red if thats what you had. To make it slightly more interesting, add some crispy bacon just before you serve it. It might not be meat free, but it sure would be tasty!

  
  

  
  

  

  
  

  Roasted Cauliflower with Capsicum, Macadamia Nuts and Parmesan

  
  

  

  
  

  
  

  1/2 a cauliflower, cut into florets

  1 red onion, cut into 8 wedges

  4 whole garlic cloves, peeled

  4 sprigs of thyme

  1 Tbs olive oil

  1 yellow capsicum, roasted and torn into bite sized pieces

  1/4 cup grated parmesan cheese

  1 Tbs chopped macadamia nuts

  Salt and pepper to taste

  
  

  
  

  Preheat oven to 180 degrees.

  Place cauliflower, onion, garlic and thyme on a baking tray and drizzle with oil. Toss to coat and season well with salt and pepper.

  Roast, turning occasionally, for 35 minutes, or until the cauliflower is starting to soften.

  Remove from the oven, add the roasted capsicum and macadamia nuts and toss to combine.

  Sprinkle with the parmesan and return to the oven for another 10-15 minutes, or until golden brown.

  Serve on its own or with meat or fish.

  
  

  Enjoy!