Parmesan Roasted Cauliflower with Garlic and Thyme

This oven-roasted cauliflower recipe with parmesan, garlic, and thyme is so delicious! The cauliflower emerges tender and golden, shrouded with near-burnt onions and salty crisp parmesan. The best part? The whole unpeeled cloves of roasted garlic, which can be spread across bread like butter.

Total Time

45min

4.2

6 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

1 head

Cauliflower

•

Medium Onion , sliced

•

4 sprigs

Fresh Thyme

•

4 cloves

Large Garlic

•

3 Tbsp

Olive Oil

or Grapeseed Oil

•

to taste

Kosher Salt

•

1/2 cup

Parmigiano-Reggiano , grated

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

Toss Cauliflower (1 head) on a large rimmed baking sheet with Onion (1) , Fresh Thyme (4 sprigs) , Garlic (4 cloves) , and Olive Oil (3 Tbsp) . Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) .

Roast, tossing occasionally, until almost tender, 35-40 minutes—check after 30 minutes.

Sprinkle with Parmigiano-Reggiano (1/2 cup) toss to combine, and roast until cauliflower is tender and golden, about 10 minutes.

Serve and enjoy!

Author's Notes

This may take a bit of trial and error to get just right — I find 30 minutes for the first bake, and 10 minutes once the parm has been added to be about right, but even with this shorter cooking time, the onions emerge near burnt—some, in fact, are burnt. I love this flavor, but I know it’s not everyone’s thing. I suggest trying this once as written, then making adjustments accordingly for the next time around. You may have better luck reducing the oven temperature down to 400ºF or so.

Nutrition Per Serving

CALORIES

199

FAT

14.6 g

PROTEIN

7.9 g

CARBS

11.7 g