OVEN-ROASTED SHRIMP, CAULIFLOWER, AND CHERRY TOMATOES
• 3−4 cups cauliflower florets• 2 cups sliced onion• 3 cloves garlic, split in half• Leaves from 3 sprigs thyme or 1 teaspoon dried leaves• ½ teaspoon kosher salt or coarse sea salt, or to taste• Freshly ground black pepper to taste• Pinch red pepper flakes (optional)• 2 tablespoons extra-virgin olive oil• 6−8 ounces peeled and deveined large shrimp• 10 cherry or grape tomatoes, halved• ⅓ cup grated Parmesan cheese• Chopped flat-leaf parsley, to garnish
1. Put a 10-inch cast-iron skillet in the oven and preheat to 425°F.
2. In a large bowl, stir the cauliflower, onion, garlic, thyme, salt, pepper, and red pepper flakes, if using, together with the olive oil to coat evenly. Scrape into the skillet and return to the middle…
