1 head cauliflower

1 sliced medium onion

4 thyme sprigs

4 unpeeled garlic cloves

3 tablespoons olive oil

kosher  salt

freshly ground black pepper

½ cup freshly grated Parmigiano-Reggiano

  1. Preheat the oven to 450*.
  1. Cut 1 head cauliflower into florets. Toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves and 3 tablespoons olive oil.  Season with kosher salt and freshly ground black pepper.
  1. Roast, tossing occasionally until almost tender 15 to 20 minutes. Sprinkle with ½ cup Parmesan, toss to combine, and roast until cauliflower is tender, 5 to 10 minutes longer.

adapted from Bon Appetit Magazine February, 2013

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