RECIPE

8 INGREDIENTS•5 STEPS•45MIN

Parmesan Roasted Cauliflower with Garlic and Thyme

Name: Parmesan Roasted Cauliflower with Garlic and Thyme
Total time: 2700 s
Yield: 4
Cuisine: American
Ingredients: 1 head Cauliflower; 1 Onion; 4 sprig Fresh Thyme; 4 clove Garlic; 3 tablespoon Olive Oil; to taste Kosher Salt; 1/2 cup Parmigiano-Reggiano; to taste Ground Black Pepper

4.2

6 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

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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.

45MIN

Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

GO TO BLOG

Ingredients

US / METRIC

Servings:

Serves 4

1 head

Cauliflower

cut into florets

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

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Nutrition Per Serving

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CALORIES

221

FAT

14.8 g

PROTEIN

8.9 g

CARBS

16.3 g

Author's Notes

Note: 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.

Directions

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Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Serve and enjoy!

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