Preheat oven to 425 degrees F (220 degrees C).
Cauliflower (1 head)
on a large rimmed baking sheet with
Fresh Thyme (4 sprigs)
Garlic (4 cloves)
Olive Oil (3 Tbsp)
. Season with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
Roast, tossing occasionally, until almost tender, 35-40 minutes—check after 30 minutes.
Parmigiano-Reggiano (1/2 cup)
toss to combine, and roast until cauliflower is tender and golden, about 10 minutes.