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Parmesan Roasted Cauliflower with Garlic and Thyme
Recipe

8 INGREDIENTS • 5 STEPS • 45MINS

Parmesan Roasted Cauliflower with Garlic and Thyme

4.2
6 ratings
Editor's Choice
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/
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.
45MINS
Total Time
$1.21
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cauliflower
1 head
Cauliflower
cut into florets
Onion
1
Onion, sliced, Medium
Fresh Thyme
4 sprigs
Garlic
4 cloves
Olive Oil
3 Tbsp
Olive Oil
or Grapeseed Oil
Kosher Salt
to taste
Parmigiano-Reggiano
1/2 cup
Parmigiano-Reggiano, grated
Nutrition Per Serving
VIEW ALL
Calories
199
Fat
14.6 g
Protein
7.9 g
Carbs
11.7 g
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Parmesan Roasted Cauliflower with Garlic and Thyme
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author_avatar
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.
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
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 sprigs), Garlic (4 cloves), and Olive Oil (3 Tbsp). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 2 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).
step 3
Roast, tossing occasionally, until almost tender, 35-40 minutes—check after 30 minutes.
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 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!
step 5 Serve and enjoy!
Tags
view more tags
Appetizers
American
Gluten-Free
Healthy
Shellfish-Free
Fall
Vegetarian
Side Dish
Winter
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