Ingredients
2
medium heads cauliflower, cut into florets (9 to 10 cups)
2
medium shallots, sliced
1/3
cup olive oil
1
teaspoon salt
1/2
teaspoon ground pepper
1
tablespoon chopped fresh thyme leaves
2
teaspoons shredded orange peel
1/4
cup toasted pine nuts, if desired
Preparation
Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.
