- 1 head cauliflower
- 1 medium onion, sliced
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
Preheat oven to 425° F.
Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with the sliced onion, thyme sprigs, garlic cloves, and olive oil.
Season with kosher salt and freshly ground black pepper.
Roast, tossing occasionally, until almost tender, approximately 30 minutes.
Sprinkle with Parmesan cheese, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.
Source: Bon Appetit