Parmesan Roasted Cauliflower

Cauliflower features prominently on my blog. I looked through my archives and realized I have a thing for cauliflower! I especially like roasting vegetables, probably due to the fact that I grew up in the midwest in the ’60s when all vegetables were boiled to a flavorless mush.

Parmesan Roasted Cauliflower

Serves 4

1 head cauliflower, cut into florets
1 medium onion, sliced
4 thyme sprigs
4 unpeeled garlic cloves
3 Tbs olive oil
kosher salt and freshly ground black pepper, to taste
1/2 cup Parmesan, grated

Preheat oven to 425°. Toss the cauliflower on a large rimmed baking sheet with the onion, thyme, garlic cloves, and olive oil; season with kosher salt and freshly ground black 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.

2 thoughts on “Parmesan Roasted Cauliflower

  1. I never cook cauliflower because I have this memory from my childhood of a unpleasant odor. Thanks to you, I’ve added it to my repertoire for a nice change of pace!

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