Name: Parmesan Roasted Cauliflower with Garlic and Thyme
Total time: PT2700.0S
Yield: 4
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

Parmesan Roasted Cauliflower with Garlic and Thyme

4.2

6 ratings

Editor's Choice

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.

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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.

http://www.alexandracooks.com/

45MINS

Total Time

$1.21

Cost Per Serving

Ingredients

Servings

US / Metric

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

Nutrition Per Serving

VIEW ALL

Calories

199

Fat

14.6 g

Protein

7.9 g

Carbs

11.7 g

Add to plan

Parmesan Roasted Cauliflower with Garlic and Thyme

Save

Alexandra's Kitchen

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

http://www.alexandracooks.com/

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.