Oh…hello! I’m sorry I’ve neglected you, dear blog. Maybe this Lemon-Thyme Roasted Cauliflower recipe will make up for my absence. :)
Jeff, Dave and I are currently in Austin, TX for SXSW 2014. If you live in town definitely give us a shout! We’d love to meet up for some Bulletproof coffee at Picnik or chat at any of the amazing Paleo friendly restaurants around.
If you’ve never been to Austin, it should definitely be on your must visit list. If for no other reason than to experience the super delicious and readily available grass-fed beef options at any number of restaurants in town.
Of course food is not all that Austin has to offer. The locals are super friendly, compassionate and helpful folks. Gotta love that southern hospitality!
And apparently word has gotten around about all that Austin has to offer. In the last year or two there has been a huge influx of people moving to Austin. This surge has wreaked havoc on the traffic situation, however, so be prepared for that.
I won’t lie, after visiting Austin for the first time back in 2010, Jeff & I thought about moving here but Chicago is home despite the bitter, ugly winters.
Speaking of winter…cauliflower can sometimes look like snow. How about that for a segue back to this recipe? Ok, segues may not be my forte. Moving on…
This dish of roasted cauliflower is only complete after drizzling the Lemon-Thyme dressing overtop which adds a little extra flavor to the already seasoned veggies.
I recommend eating these florets while still warm and serving with a healthy helping of pan fried chicken cutlets or roasted chicken.
