I am a big fan of cauliflower and will eat it almost any which way it is prepared but this way was pretty delicious. You can take out the parmesan out at the end if you so choose. I love the way the parmesan melts in and the flavor is wonderful, but if you want to exclude it you can do so. I roasted for almost an hour at 425 degrees, you can check on it after 40 minutes. The onion starts to caramelize nicely but it can get burnt so keep your eye on it. This makes for a pretty awesome side dish to go alongside almost anything.
P.S. I got Joel to taste it but he still doesn’t like it that much–just getting him to taste cauliflower was a milestone!
1 whole head cauliflower
1/2 large yellow onion – I sliced in 1/2 and made 1/2 moon thin slices, you can slice it however you’d like
4-5 thyme sprigs –I left them whole
4 unpeeled garlic cloves — 4 nice size garlic cloves
4 Tablespoons Olive Oil
Kosher Salt –app. 1/2 Tsp. was enough especially if you’re using the Parmesan Cheese
Freshly Ground Black Pepper–app. 6 grinds on the mill was what I used –you can taste for Salt and Pepper
*optional but delicious addition 1/2 cup of Grated Parmesan
Preheat oven to 425 degrees.
You’ll need a large rimmed baking sheet
Wash and dry head of cauliflower, cut up into florets. Slice up onion ( I only used 1/2 of the onion because I didn’t want it to overwhelm the flavor) you can add more if you’d like
I then took out a large bowl and tossed the cauliflower florets, thyme sprigs, unpeeled garlic, and olive oil together in a large bowl. I added app. 1/2 Tsp. Kosher Salt and Freshly Ground Black Pepper. I let it sit for a little bit while I prepped the rest of my meal.
I then spread out on large rimmed baking sheet and roasted for 1/2 hour, tossing occasionally. After 45 minutes I sprinkled with 1/2 cup of grated Parmesan, tossed to combine, and roasted for about another 12-15 minutes till cauliflower was slightly browned and tender. Perfection!