CSA Week 13
In your box this week:
Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer
Eggplant is also delicious roasted. Cut in half and roast skin-side up at 400 for 45 minutes. Scoop out flesh, and blend with tahini, garlic, parsley, lemon juice, salt, and olive oil for a wonderful dip.