Parmesan Roasted Cauliflower


1 head cauliflower, cut into florets

1 medium onion, sliced

4 sprigs thyme

4 garlic cloves, unpeeled

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

½ cup grated Parmesan


Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

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