Sort ingredients
userdd6767
QR Code
Listen
Pdf
Preheat oven to 425°. Toss 1 medium head of cauliflower, cut into florets, 1 medium onion, sliced, 4 garlic cloves, unpeeled, 4 sprigs thyme, and 3 Tbsp. extra-virgin olive oil on a large rimmed baking sheet; season with kosher salt and freshly ground pepper. Roast, tossing occasionally, until cauliflower is nearly tender, 35–40 minutes. Scatter ½ cup finely grated Parmesan over and toss to combine. Roast until cauliflower is tender, 10–12 minutes.